2-5 TB sweet pickles (or sweet relish)
1/4 C onion & celery
olives; half a can of drained black
2 TB mustard
Boil about 5 taters.
Until you can almost stick a fork in them.
Boil with skins on & peel when cool. Cut into bite sized pieces.
Boil 2 eggs, hard-boiled.
Add chopped sweet pickles (I use relish when out), onion, olives, celery & mix all together.
Squirt in some mustard & add Mayo to your taste.
Add salt & pepper to your taste.