Boil until soft for a fork but not mushy.
Cool potatos in colunder with a cool water spray.
Let set.
Dice one large red bell pepper.
Slice most of on can of black olives
Slice 3 med to large green onions.
Set aside.
In small bowl measure aproximately 2/3s cup of Kraft Mayonaise.
Add 1 1/2 to 2 tbsp of Dijon Mustard.
Add 1 1/2 to 2 tbsp of dry creamy ranch dressing mix.
Add about 1/4 cup milk. You want the dressing creamy but not too runny.
whip with a small whip until blended.
Put your potatoes on a cutting board, cut side down.
Remove skins and discard.
Slice potatoes and then make slices again until they are diced.
Put in a bowl and sprinkle lightly with sea salt. (Your dressing mix will be quite salty.)
Sprinkle heavily with coarse ground black pepper
Gently fold the dressing about the still warm potatoes.
Fold in the sliced and diced vegetables. Add about 2 tbs of fresh dill weed chopped.
Fold together. Serve at once or chilled.
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