My family likes potato salad and mustard so this is one of our favorite summer salads. The bite of the mustard gives the salad a zing that is quite refreshing and ensures that the salad will not be dominated by the flavor of mayonnaise.

The crunchy texture of the celery and onions and their fresh flavors are also great additions to keep the salad interesting. And then there are the eggs. My grandma taught my mom that eggs are the key to a good potato salad and I totally agree with her. Without enough eggs a potato salad is bland. The eggs help bring all of the flavors together and also add a subtle richness.   

Our preference is to use spicy brown mustard for the dressing. However, feel free to try substituting your favorite mustard(s) for the spicy brown mustard. I have made this with 4 tablespoons yellow mustard and 4 tablespoons Dijon mustard instead and that was quite good but not quite spicy enough for us. Also, this makes a giant batch of potato salad (about 15 cups) so cut everything in half if you do want that much.

Ingredients

• 5 pounds white potatoes, peeled and diced into ½ inch pieces
• 8 hardboiled eggs, chilled and chopped
• 4 celery stalks, diced
• ½ red onion, finely diced
• 1 cup mayonnaise
• ½ cup spicy brown mustard
• 1 tablespoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder

Instructions

Add the potatoes to boiling water and simmer covered until tender, probably about 12-14 minutes. I discovered that putting the potatoes into the water with a mesh strainer keeps me from getting splashed with hot water. When the potatoes are cooked, immediately drain them and spread them out on a cookie sheet so they can cool quickly. Once cool, chill them in the fridge, preferably overnight but at least for a few hours. Then mix together the mayonnaise, mustard, salt, pepper and garlic powder to make the dressing. Put the potatoes, eggs, celery and onion in a large bowl. Pour in the dressing and mix everything together. This makes about 15- 1 cup servings.