2 pounds medium-sized russet potatoes (about 6)
Salt and pepper, to taste
3/4 cup 1/4-inch-diced celery
3/4 cup chopped white onion
1/3 cup chopped black olives
3 hard-cooked eggs, peeled and diced
1 to 1 1/2 cups good-quality mayonnaise

Place the unpeeled potatoes in a large pot with enough water to cover. Replace lid, bring water to a boil, then reduce heat and simmer until tender. This will take approximately 15 to 22 minutes, depending on size and shape of potatoes. (To determine "tender," instead of poking spuds with a fork, insert a cake tester, which is considerably more slender. When tester goes in with just a slight amount of resistance from potato, it's done. If, when you poke tester in, potato continues to "push back," it needs a few more minutes.)

Some potatoes cook faster than others; keep a slotted spoon handy, so you can fish out done ones and let underdone ones continue cooking. When potatoes become cool enough to handle, remove peels by holding potato and scraping its surface with sharp edge of a straight knife. Peel will slide off in large segments.

Let potatoes cool further before cutting. Cooling period is essential because it helps potato firm up and hold together when cut into chunks. So don't cut potatoes until they stop steaming.

Once cool to the touch (but still slightly warm in centers), cut potatoes into 1/2- to 3/4-inch chunks and place them in a large bowl. Salt potatoes generously before proceeding, then gently toss chunks to distribute salt. Add the celery, onion and olives, then salt mixture again and gently toss. Add the eggs and gently toss again to distribute egg throughout mixture.

Fold in 1 cup of the mayonnaise. Add additional mayonnaise as necessary to attain a moist but not overly sauced mixture. Taste and adjust for salt and pepper. Refrigerate before serving to develop flavors.