I LOVE potato salad, but since I don’t eat mayonnaise (have you noticed how picky I am??), I have to constantly look to find potato salad that is made with mustard instead. I’ve found that to be quite difficult; in fact, Bi-Lo is the only grocery store I’ve found to carry mustard potato salad.
Since I figured it couldn’t be *that* hard to make (I mean, you’re basically just substituting the mayonnaise for mustard, right?), I decided to whip up a batch. It didn’t take long since there are just two of us eating it. I definitely didn’t have to use as many potatoes.
We made it the same as you would any other potato salad, using Gulden’s spicy mustard to hold it all together. This is one of our favorite dishes, and it was a great addition to our barbecue over the weekend. If you try this, let me know what you think!
10 Russett potatoes
1 small jar Gulden’s spicy brown mustard
2-3 stalks celery
1-2 dill pickles
1. Peel and cube potatoes, boil until soft.
2. Spread potatoes on a cookie sheet for about 10 minutes to cool. While cooling, chop celery.
3. Combine potatoes, mustard and celery in a bowl. Grate pickles over salad.
4. Chill in refrigerator.