Mom's Potato Salad 

MOM’S POTATO SALAD
6-8 russet potatoes, chopped into bite size pieces
6 hardboiled eggs
1 can black olives
4-5 sweet pickles
4-5 small dill pickles
Mayonnaise, to taste
Mustard, to taste
Cook chopped potatoes until soft but not mashed. While potatoes are cooking chop sweet pickles, dill pickles, olives and eggs and place in large bowl. Mix about 3 tablespoons mayonnaise, about 1 tablespoon mustard, about 1 tablespoon pickle juice and 1 tablespoon olive juice into the pickle mixture. Once potatoes are cooked, cool by rinsing with cold water. Mix into wet mixture. Stir until well coated, if need more mayonnaise or mustard add to taste. Season with salt and pepper to taste. Refrigerate for several hours or overnight.