Texas Mustard Potato Salad

4 russet potatoes, wash, dice in bite size pieces (leave on the peeling), boil until done, but don't overcook.
2 hard boiled eggs, diced,  high simmer for 30 min, pour off hot water and add cold water (this trick makes the eggs easier to peel, 
1 small white onion, peel and dice small
1 cup celery, chopped small
1 red sweet bell pepper, remove seeds and membrane, chop small
1/2 cup Mayo (not salad dressing(
1/4 cup Mustard (plain ole yellow mustard)
sea salt and pepper to taste
1/2 cup dill pickles chopped small
1 tablespoon vinegar (taste and see if you want your salad to have a bit more zing)
small jar of green olives stuffed with pimentos, or ripe olives or both

You gotta love potato salad!  I like to combine the veggies and seasoning into the cooked potatoes and serve warm.  If you want cold potato salad, cool the potatoes prior to combining all ingredients