Happy's Famous Potato Salad

This recipe changes every time I make it. I don't cook from recipes very well.

4 medium potatoes, peeled and cubed (1/2" dice)
2 T olive oil
2 T cider vinegar
1/2 t salt (or to taste)
1/4 t black pepper (or to taste)
6 eggs, boiled, peeled, and chopped
6 scallions, thinly sliced
2 stalks celery, finely chopped
3 or 4 baby kosher dill pickles chopped
6 large stuffed olives, sliced
1 T dill weed, finely chopped
1 c non-fat sour cream
1 c low-fat mayonnaise
2 T prepared mustard

Cover the potatoes with water, and boil for 10 - 12 minutes until done. Drain the potatoes and place them in a large bowl. Dress the potatoes with the oil, vinegar, salt, and pepper. Lightly toss. Cover and refrigerate.

In a pot, cover the eggs completely with water. Cover and bring to a boil. Boil for 10 minutes. Remove from heat, drain the eggs, and cover with cold water. Peel and chop the eggs.

Add the eggs, scallions, celery, pickles, olives, and dill weed to the potatoes. Lightly toss to mix.

Mix together the sour cream, mayonnaise, and mustard. Pour over the salad, and fold to mix. Refrigerate for a couple of hours before serving.