Homemade Potato Salad

I made this up and it's soooooooooooooooo good. I think someone was asking for a recipe earlier this summer so I apologize for it being past the summer season but it's also a great dish for football season! =0) I wanted to create a potato salad that tasted like my Great-Aunt June's like I remember as a small child and watching her make it in the kitchen of her enormous house with an elevator. I think I successfully mastered it!

8 peeled and cubed yukon gold potatoes
8 hard boiled eggs
1/2 a diced onion
3 diced celery stalks
2 diced whole kosher dill pickles
2 cans sliced olives
1 cup mayo plus more till moist
heavy squirt of mustard (about 3 tbsp)
a douse of the pickle juice (secret ingredient!)
salt and pepper to taste (about 2 tsp salt and 1/2 tsp pepper)

Boil the potatoes just till tender. Yukons are the easiest to digest but they also are a very buttery potato (making them a great choice for potato salad) so they can fall apart easily if cooked too long. Drain and run cold water over them till cooled completely. Refridgerate till chilled through. Peel and chop hard boiled eggs (be sure they are chilled ahead of time as well). Mix all the ingredients together.