Scoop out about half of the potatoes, transfer to a smaller mixing bowl and using the back of a wooden spoon, or a
potato masher, roughly mash and return to the
large bowl, along with eggs, celery, pickles, bell pepper and yellow onion. Pour over the dressing and gently stir until well-combined. Cover and refrigerate for at least 3 hours, but preferably overnight. Serve and enjoy.