New England Style Potato Salad

3 lb potatoes; cooked
1 c celery; diced
5 tb vinegar
2 tsp salt
4 eggs; hard-cooked, sieved
1 pint sour cream
1 tsp pepper
1 1/2 tb mustard
1/2 clove garlic; crushed
1 onion -- chopped

Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbs. vinegar and salt. Fold eggs into sour cream, add remaining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.