We had three leftover baked russet potatoes which were huge. When I say huge, I mean really huge. I decided to cut them up and make some potato salad. Leaving the skins on and I chopped them medium. I added chopped black and green olives. Then I sprinkled in dried dill, salt, and pepper. In a small bowl I mixed up some mayonnaise, stone ground mustard, and added a little olive juice. I drizzled the mixture over the potatoes, fold it in, and the salad was read to eat. Gary and I already tried some to be sure it was good. Ha. It was. I've always made my potato salad by boiling the potatoes but I think baking them might be quicker and easier. We had two frosty mornings but today we're on a warm up. Thanks for reading and for all your comments.