Mima's Potato Salad

This potato salad is great.  I tried I don't know how many times to get it right.  Use whatever potato you want.  If you want the potato to keep its shape better, use white potatoes.  Russets make for a creamier salad.

5 Russets or White potatoes (salt the water while cooking potatoes)

6 hard-boiled eggs

1-2 6-oz. can(s) chopped olives (your preference)

1/3 cup finely diced white onions

1/2 cup shredded or diced carrots

1/4 cup diced celery

2 tablespoons vinegar (use whatever vinegar you prefer, I use seasoned rice vinegar)

DRESSING:

3/4 cup mayonnaise

1 1/2 tablespoons yellow mustard

1 1/2 teaspoon sugar

1 1/2 teaspoon salt (to taste)

3/8 teaspoon black pepper (to taste)

3/8 teaspoon celery seed

1. Cut potatoes into 1 " chunks.  Start the potatoes in cold water.  Add enough water to the pan to just cover the potatoes.  Add a good portion of salt. Don't worry, it's not a lot of salt.  The potatoes are not going to be cooking that long.  Cover and bring to a boil.  Remove cover and simmer for 5-8 minutes or until potatoes are fork-tender but not soft.  Add vinegar to the hot potatoes so the potatoes will soak up all the vinegar.  Place potatoes in a large mixing bowl.
2. While potatoes are cooking, place eggs into a saucepan, add enough cold water to cover eggs.  Cover, bring to a boil.  Reduce heat to simmer so that the water is continually moving but not boiling.  Cook for 10 minutes.  Immediately pour water out of pan and replace with cold water (about an inch) and add enough ice cubes to come to the top of the pan.  Add a little more water over the ice.  Let cool for at least 30 minutes. 
3. Chop eggs as big as you desire.  Add to potatoes.  
4. Add olives, onions, carrots and celery to the bowl with potatoes and eggs.  Return to refrigerator.
5. Mix mayonnaise, mustard, sugar, salt, black pepper and celery seed.   
6. Fold into potato/egg/vegetable mixture.
7. Let chill in refrigerate for 2 hours or until cool throughout to let flavors blend.  

Makes 8-10 servings