The Young's Potato Salad

Potato salad is a bit of work but at a barbecue or at a summer Sunday dinner it can't be beat. I've eaten a lot of different potato salads over the years and found the simplicity of this one to be my favorite. I make it all the time.

Five pounds of peeled and boiled potato's cut into 1/2 inch size pieces then let them completely cool. You want the potato's to be cooked all the way through but not to the point of becoming mushy!
5 Large stalks of celery cut into small chunks (not diced)
1/2 of a 15 oz. can of pitted black olives (slice each olive four times)
Kosher salt to taste
Fresh cracked black pepper to taste
6 hard boiled eggs (peeled and chopped into chunky size pieces and completely cooled)
2 Cups of Mayonnaise (this is tricky you don't want the salad to be dry or overly wet so add a little Mayo at a time until you get the consistency right)
1 Tab. Sweet Paprika
1 Tab. Chopped Chives as a garnish for the top

In a large mixing bowel mix everything together except the mayo and the paprika and the garnish
Then gradually add the mayonnaise until you find the perfect consistency
Taste to see if it needs more salt and pepper if it does mix again
Finally sprinkle the paprika on the top
Then sprinkle the chives on top

Cover with plastic wrap and refrigerate for at least two hours before serving.
Enjoy!