Get about 8 medium potatoes and 6 eggs and put them in a pan and cover with water. Boil until a fork poked into the potatoes goes in easily, about 20-30 minutes. The best way to do this is to bring them to a rolling boil, cook for 5-10 minutes, cover with a lid and turn off the heat, leaving the pan on the still-hot (electric) burner for another half hour to hour until done. (Eggs can be removed after five minutes if desired.) Drain; fill pan with cold water, to cool them off. Repeat this step if water becomes warm. Drain.
Peel potatoes and eggs. (Rinse eggs so no shell particles stick to them.) Dice potatoes and place in large bowl. Throw away any discolored parts of potato -- grey potato doesn't taste as good as the rest. Dice eggs finely (run through egg slicer, turn and run through egg slicer again) and add to bowl. Drain 1 can pitted olives, chop finely, and add. Dice finely 4 large pickles (or chop about half a cup, or more, of pickle slices if you don't have whole ones on hand). Dump in some salt (about 1/2-3/4 teaspoonful). Pour in about 1/4 cup of pickle juice from the jar (or more, to taste). Add real mayonnaise (not low calorie, fat free or miracle whip/salad dressing stuff), as much as needed to moisten and bind it all together. (Approximately 1 cup to 1 1/2 cups.) Stir it all together thoroughly. (I start with a large dollop of mayonnaise, begin stirring, and add more as necessary.)
(Optional: For a gourmet touch, get some fresh dill and snip the feathery leaves into 1/4 to 1/2 inch pieces until you have about 1 (lightly packed) teaspoonful of dill. Stir into potato salad and mix thoroughly. Potato salad with dill added is best if consumed the same day made.)
Transfer salad into smaller dish for serving. It tastes best if chilled in refrigerator for a couple of hours before serving.
