1. Rinse the potatoes and pat them dry in a towel. Make a few punctures with a fork, brush the vegetables with olive oil on all sides. Place potatoes on a parchment lined baking tray and bake at 200 deg. C (400 deg. F) until soft. It took us 50 minutes. Check with a fork to see if they are tender and cooked.

2. Cut the pickles into small cubes and place in a salad bowl.

3. Rinse the dill and spring onions in cool water, dry on a towel and finely chop. Peel the purple onion and chop it into thin rings. Add the ingredients to a bowl.

4.  Using a potato masher or glass, gently mashed potato each potato into a mashed potato until it is about 1/2 to 1 inch high. Brush the potato pieces with olive oil and sprinkle with salt, pepper, paprika and garlic. Continue cooking for an additional 15 minutes. Cool the twice baked potatoes. Slice coarsely.

5. Add the potatoes and celery to the bowl. Mix together the mayonnaise, brine and mustard. Dress the salad and adjust the flavor with salt. Stir and seal or leave the salad in a sealed container, overnight in the refrigerator to allow the flavors to combine.

Ready potato salad looks original, has an unusual texture and will surprise your guests. Serve it at any party as a side dish and enjoy!