Hot-n-Cold Warm Baked Potato Salad

6 medium-size baking potatoes
1 small onion, chopped
2 hard-cooked eggs, chopped
2 celery stalks, chopped
1 cup Light Mayonnaise
2 tablespoons dijon mustard
1 teaspoon garlic salt
1/2 teaspoon pepper
1 Tbls fresh dill
6 pimiento-stuffed olives, chopped (optional)
fresh parsley to garnish

Bake potatoes at 400° for 1 hour or until tender; cool slightly. Remove top one-third of potatoes, cutting lengthwise; carefully scoop out pulp, leaving shells intact. Keep shells warm. Combine potato pulp, onion, egg, and celery in a medium bowl. Stir together mayonnaise and next 4 ingredients; stir into potato mixture. Spoon into potato shells. Sprinkle with olive, if desired. Garnish, if desired. Serve immediately. Makes 6 servings.