Iowa Potato Salad

 Potato Salad the way my mother and then I have made it for years; we call it Iowa Potato Salad. There's no recipe written down. Take the same amount of eggs as you do small potatoes. Hard boil the eggs (I use about 6), putting them in the water after it boils. Leave in for 10 minutes. Put the potatoes in tap water; let them and water come to a boil at the same time. Cook until potatoes soft (by a fork) but not mushy.  Cool. Mix sliced eggs and bite-size potato pieces together with mayo. Eggs last so the hard yoke stays whole. Add very small pieces of celery, cucumber, onions, or whatever.  (Not too much). Salt well.  Refrigerate. It stays for 3-4 days.