My Mother-in-law Anna Vaughn passed away Nov 4 2014. She was one of the best cooks in New Orleans cooking.I love her Mustard Style Potatoes Salad for the Holiday meals.
She made a southern-style mustard potato salad that will melted in your mouth. Potatoes and tons of hard-cooked eggs. Surely this woman will be missed by all of her family and friends.( Love You Mrs Vaughn Always)...
1½ pounds Russet Potatoes
1/2 cup fine chopped celery
2 tablespoon fine chopped green bell pepper
1 teaspoon garlic powder ( only if you like it).
½ cup fine green onion chopped
½ cup sweet pickle chopped
2 tablespoons sweet pickle juice
2 tablespoons prepared yellow mustard
½ cup mayonnaise
salt and ground black pepper, to taste
Russet potatoes, peeled and cubed, cooked in salted water until fork tender not falling apart, drained well in a colander, add back to hot pan to dry out water. while yet hot add the hot peeled boiled eggs and smashed with a fork into the hot potatoes very fine and well.
Add celery,green onion,sweet pickles and bell pepper and pickles juice stirring well.Gradually add the mustard and mayonnaise, stirring between additions.
You don't want it too creamy, and you don't want it dry.
Add salt and pepper and garlic powder,adjusting to taste.
Pour into a bowl and smooth it out. I add to her recipe slice boiled eggs and cayenne pepper on top
refrigerate until ready to serve. If you want it really good, make it a day ahead...it gets better overnight.