Things You'll Need:
- Four medium russet potatoes
- Your favorite mayonnaise
- Dijon mustard
- One medium onion
- One medium green or red pepper
- One stalk of celery
- Fresh or dried dill
- One spear kosher dill pickle
- Salt and pepper
- Bowl
- Potato masher or fork
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Step 1
Bake the potatoes. When done and cool enough to handle, but still hot, take the pulp from the shells, and put into a bowl. Using a fork or potato masher, lightly mash as if you were going to make lumpy mashed potatoes. Let cool.
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Step 2
Peel the onion, and finely dice. Since this potato salad texture is much smoother than most, there should be no big chunks of any of the vegetables.
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Step 3
Clean and finely dice the celery and green pepper. Chop the pickle into small pieces, as well.
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Step 4
Add all the diced vegetables to the mashed potato mixture, and blend them together with the fork or spoon. Add 1/4 teaspoon of salt and pepper. Add a teaspoon of fresh, fine chopped dill, or 1/2 teaspoon of dried dill weed. Add 1/2 teaspoon of mustard.
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Step 5
The moisture content of the potatoes varies by location and season, so no specific amount of mayonnaise is suggested. Start by adding 1/3 cup, stirring it in, until your desired taste and texture has been reached. Chill before serving.
