Prepare your uncooked Russett Potatoes for cutting into GENEROUS bite-size cubes. Too small, and parts might "mash" when stirring the salad TOGETHER. (Chose # of potatoes for size of crowd you're serving.) Place the cubes of potatoes into a pot, and fill with water at least 2 inches above the spuds. Bring to full boil, and reduce heat to a soft boil for approximately 8 minutes. IMPORTANT -- Boil just until fork-tender, but NOT mushy. Drain & Rinse potatoes with cool water in colandar. Set aside.

Dice your preferred amounts of Green Pepper, as well as the Onion. Pour into a Medium size Bowl. Add 1 cup of Mayo, and mix together. Then add your preferred amounts of Sweet Pickle Relish and Mustard.

Thoroughly stir all the dressing ingredients together. Taste test final product. If you've been sparing on the items, pick and choose which ones you want to boost. (Ground Black Pepper really adds a special tasty zing to the dish. FLAVOR counts.)

Add spoonfuls of additional Mayo to the dressing, depending on how much dressing you wish to have covering the potatoes. (A bit more MAYO makes for a more creamy sauce. Careful, though, so as NOT to have the taste of MAYO MUTE THE TASTE OF OTHER INGREDIENTS. MAYO could really take over. You know the taste of a spoonful of MAYO!!) ****YOU WANT TO HAVE THE DRESSING "PERFECT" in every way, so you won't overmix/break apart the potatoes, in the next step........

Now, it's Large Bowl time. Evenly LAYER Potatoes and Dressing into the bowl, starting with the Dressing at the bottom. Use a Large Rubber Spatula, to gently FOLD in the Dressing, per layer.

Yummy!! 😋