WineCanine

Here's a tribute to potato salad by the Ross Sisters, from the 1944 production Broadway Rhythm.

And while we're on the subject....

Potato Salad Like Mom Used To Make
Source: Virginia Finch
Makes six servings
Ingredients:
6 potatoes, boiled
6 eggs, boiled and chopped fine
1/2 cup sliced green olives
1/2 cup dill pickles, chopped
1 cup onions, finely chopped
1 cup celery hearts, chopped
1/2 cup Hellman's mayonnaise
1/2 cup yellow mustard
Tabasco to taste

Preparation:
Chop boiled potatoes into approximately 1/2" cubes. Combine with rest of ingredients in a large bowl and mix well. Chill before serving.

Adjust for personal preference. I usually omit the pickles and double up on the olives, and I tend to go heavier on the mustard, too. A bit of white pepper adds zing.