Twice-Baked Potato Salad

Instructions

1. 1

   Boil 800g of potatoes in salted water until tender, then drain and cool.

2. 2

   In a separate pan, heat 100ml of mayonnaise over low heat until warm.

3. 3

   Add 100ml of Dijon mustard to the mayonnaise and whisk until smooth.

4. 4

   Peel the cooled potatoes and mash in a bowl using a fork until chunky.

5. 5

   In a separate bowl, combine the chopped onion, bell pepper, diced tomato, and chopped hard-boiled egg.

6. 6

   Add the mayonnaise mixture to the bowl with the vegetables and stir until well combined.

7. 7

   Fold in the mashed potatoes until the salad is smooth and creamy.

8. 8

   Stir in 50g of chopped fresh dill and adjust seasoning to taste.

9. 9

   Cover and refrigerate for at least 30 minutes to allow flavors to meld.

10. 10

    Serve chilled, garnished with additional fresh dill if desired.