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Baked Potato Salad II




Source of Recipe


Swedish Chef


List of Ingredients




6 medium russet potatoes -- baked
1 cup mayonnaise
2 tablespoons spicy brown mustard
1/2 teaspoon dried dill weed
1 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper -- or to taste
1 medium onion -- chopped
2 each eggs, hard-boiled -- chopped
2 stalks celery -- chopped
fresh dill weed -- for garnish




Recipe




BAKE potatoes at 400 degrees for 1 hour, or until tender; let cool.

REMOVE top one-third of potatoes; carefully scoop out pulp, leaving 1/4-inch-thick shells. Reserve pulp.

STIR together mayonnaise and next 4 ingredients in a bowl; add reserved pulp, onion, egg, and celery, tossing gently. Spoon into shells; cover and chill.
Garnish, if desired.