Mustard Potato Salad.

                                                     Mustard Potato Salad

Ingredients 

7- medium potato's peeled and diced

2-boiled eggs

2-whole dill pickles

1/2 -diced purple onion

3 tbsps.-butter

3/4 cup real mayo

1/4 cup mustard

dash pepper

   Boil peeled and diced potato's until soft, but do not overcook. Approx. 30 minutes, I usually cheat and add my (rinsed)eggs in with them as well, to save a pan. I than strain and rinse the potato's to free up any more starch left on them.

   Make sure that all the water has drained than pour into the bowl. Add your butter while the potatoes are still warm. Dice your onions, dill pickles, eggs. Put into bowl with potato's. If you like a sweeter flavor you can use sweet pickles, You can also be creative and add celery and bell peppers. This is just the traditional recipe in my family. 

      Measure the mayo and mustard. The ratio is 3/4 to 1/4. The reason I use butter is it helps balance the mustard flavor. It gives it a more subtle tange. Again if you like a sweeter flavor use miracle whip and not real mayo. I like the tart and not sweet. Mix everything together gently and cover. This recipe works for mashed or diced potato's. Most families in the south we like mashed potato salad, but I am lucky to have a Dad from the western coast so it depends on what mood I am in if its going to be mashed or diced. I hope ya'll enjoy it!!