Tater salad rerun

Spent Sunday at work, it was kind of slow due to Labor Day weekend. I decided to make potato salad and stopped at McKay's to pick up some ingredients on the way home from work.

8 to 10 small to medium Yukon gold potatoes.
6 eggs
1/2 Sweet white onion.
6 to 8 small midget dill pickles
1 can black olives
dash red pepper flakes
dash Paprika
salt and pepper to taste
sprinkle celery seeds
1 tbsp chopped garlic
3 hefty squirts yellow mustard
1 cup of mayonnaise.

Bring large pot of water to boil,drop in potatoes for ten minutes.
Add eggs to boiling water at 10 minutes, continue to simmer for another 10 minutes.
Turn off heat, remove pot from heat and let cool another ten minutes.
Drain and let potatoes and eggs cool.
When cool, peel potatoes and eggs. Cube potatoes and coarse chop the eggs.
Dice the onion, half the olives, add the remainder of ingredients and mix until coated. Refrigerate; the taste will blend nicely by tomorrow. If you eat it now all you will get is potato, mustard and mayonnaise taste.

If there is a hurricane headed your way, pack up and git!