- 6 medium potatoes
- 1 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon dried dill weed
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 2 hard-cooked eggs, chopped
- 2 stalks celery, chopped
- Garnish: fresh dillweed
- 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.