Boil as many potatoes as you want in your salad. Let them cool, then peel and dice them. Chop up a lot of scallions (scallions) and add them, green tops included. Mix in real mayonnaise (NOT SALAD DRESSING) until you have them moistened as much as you want. Add freshly ground pepper, a lot of dillweed, a little salt, and some celery seeds (optional).

If you like, you may also add some finely diced sweet pickle and/or diced hardboiled eggs.

This is best if refrigerated overnight and served the next day. Decorate the top with green pepper rings.