Grandpa's Potato Salad

6 large russet potatoes, peeled and diced
2 stalks celery, diced
1 (15 oz) can sliced black olives, drained (about 1 c)
1 (4 oz) jar pimentos, drained
8 hard boiled eggs, chopped
3-4 tbsp. sweet pickle relish
1/2 - 3/4 c mayonnaise
dash mustard
salt, pepper, and garlic powder to taste

Bring a large pot of water to boil, add the potatoes and boil for about 20 minutes until they are just fork tender. Do not overcook, or they will fall apart in the salad. (If you overcook the potatoes, drain them well and make a whipped version of this salad) Drain the potatoes in a colander, allow them to cool for about 10 minutes while you prep the remaining ingredients.
Combine all in a large bowl, start with about 1/2 c mayonnaise and add more if needed. (Everyone seems to have their own preference on how much dressing is used) Add seasonings to taste, chill 3-4 hours. This is best eaten cold, and makes great leftovers too!