Sean's Potato Salad

All ingredients are pretty much eye-balled.  Below are reasonable guesses.  After many years of evolving the recipe this is what I've come up with..

Potatoes:  Use about 6 Idaho  potatoes.  Cube at a variable one inch before boiling.  Uneven sizes will enable different textures when you mash them.  Pull the potatoes at about 91.5% boiled.  Drain and let chill for a minute, then add the diced boiled eggs and mayo.  Use a potato masher for the texture you want.

In choosing the remaining ingredients, choose your favorite flavor chop it first, and then cup slightly less portions of the remaining ingredients.  I would guess about a cupped handful of each cut in about 1/4 squares...not too small, not too big...

• Celery
• Eggs (2)
• Black olives
• Red, green, orange
• Onions (purple)
• Finely chopped habanero, maybe two
• Finely chopped deveined jalapeno, maybe three
• Bacon (the crispier the better)
• Pickles (use GOOD dill pickles, not cheap off-brand walmart crap)
• Mayo. It will take a surprising amount of mayo--at least 4 scoops.  Add some then mash, then add...to your texture.
• Mustard.   Add two or three squirts of mustard last and mash in. It is easy to overdo the mustard so go slow.  Maybe a tablespoon...

The only spices I use are salt (these days I've been using kosher or maldon with everything) and pepper and celery salt.  I generally cover the top with a thin layer of each and stir together.