• Heat a large stockpot of water on high
• Scrub and rinse potatoes; place potatoes in water and allow to cook until tender; DO NOT PEEL THE POTATOES YET
  3 lbs. russet potatoes
• Place cooked potatoes in fridge for 30 minutes (don't peel them yet)
• Chop green bell pepper, onion and celery
  ¾ cup bell pepper (green or red), ¾ cup yellow onion, ¾ cup celery
• Remove potatoes from fridge; use a sharp paring knife and gently slice away peel
• Cube and cut into smaller than bite size pieces; place potatoes in large bowl
• Add chopped vegetables; combine with spatula
  ¾ cup bell pepper (green or red), ¾ cup yellow onion, ¾ cup celery , 1 boiled egg (optional)

Make the Dressing

• Combine mayonnaise, mustard, oil, vinegar, salt and pepper in a bowl; whisk until combined
  salt and pepper to taste, 1 cup mayonnaise, ¼ cup yellow mustard, ¼ cup oil, 1 teaspoon white vinegar, ⅛ teaspoon salt
• Pour half of the dressing over the potatoes and vegetables; fold dressing into potatoes
• Taste for salt and pepper; add more if needed
• Add remaining dressing and combine
• Use a potato masher and gently mash the mixture; don't mash the potatoes too much
• Taste for salt and pepper; adjust seasonings as desired; place in fridge for 15 minutes
• When ready to serve, plate in pretty bowl and garnish with a sprinkle of paprika and/or chopped green olives (optional)
  paprika