Creamy Mustard Potato Salad

Creamy Mustard Potato Salad

7 large                   Potatoes

7                            Eggs, hard-boiled, chopped

1 1/2 - 2 cups        Robert Rothschild Farm Anna Mae’s Smoky Mustard

1 3/4 cup               Red onion, minced

3 - 4                       Celery stalks, diced

1/2 tsp.                  Salt, or season to taste

                              Pepper, freshly ground


Peel and halve potatoes. In boiling water, cook until tender. Drain potatoes, cut into bite-sized pieces and add to bowl. Add all other ingredients. Mix gently. Chill until ready to serve.