Easy Salad Olivieh Recipe

Place potatoes into a large pot and cover with salted water. Bring to a boil then reduce heat to medium-low cover and simmer until tender enough to pierce with a fork about 30 minutes. Drain and allow cool then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold fold in the mayonnaise celery eggs chicken mustard olives salt and pickles. Refrigerate 2 hours before serving.