Stuffed Potato Salad Recipe

  • 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
  1. BAKE potatoes at 400 degrees for 1 hour, or until tender; let cool.
  2. REMOVE top one-third of potatoes; carefully scoop out pulp, leaving 1/4-inch-thick shells. Reserve pulp.
  3. 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.