Take a large size pot and put potatoes in it. Fill the pot with water. Add some salt to the water.

Boil the water-dipped potatoes for half an hour until tenderized and softened.

Drain the excess water and let the potatoes air cool until cool enough to handle. Put the potatoes in a separate bow or dish after peeling.

Then add mayo in a blender and blend to make soft peaks.

Then add this dressing to the potato bowl and mash the potatoes using a fork.

You must add the bread and butter and the dill and mustard to the potatoes at this point.

Mix well.

Sprinkle some dill at the top before serving.