What are some potato salad recipes that do not have mustard?

Here's my personal recipe. I too love potato salad, and this is what settled out to be my favorite combination of ingredients after years of fiddling. I generally have a bowl of it in the fridge at all times to be used at will as a standard part of any meal.However... it calls for a dash of horse-radish, which some gourmands classify as being equivalent to mustard, which means, that particular ingredient might put you off, but I'm going to post the recipe anyway because I've made it with and without the horseradish, and it's good both ways.(The amount of horseradish I use tends to be a function of how cranky I'm feeling about life, the universe and everything that particular day... the crankier I'm feeling, the more horseradish I use).

Ingredients: - 1 big onion - 1 head of garlic... that's a whole head, not just one clove. - some butter - six medium-large potatoes... whatever type is your favorite. I like white gems, but some people prefer russets... it doesn't matter.

Just whatever suits you pallet - six eggs - about 1.5 cups of real mayonnaise... Hellmann's, Kraft, whatever, as long as it's real mayonnaise, and NOT that too-sweet "whipped spread" (aka Miracle Whip). So many times people have tried to copy my recipe by watching me, and when they go home they use inadvertently Miracle Whip, and then tell me later that it didn't come out as good as when I made it, so what was the secret. - 1 tsp pre-minced garlic from a jar... whatever's your favorite brand.

- .25 tsp horseradish (optional) Scrub the potatoes and start them boiling. I always leave the skins on, but that's just me. Go ahead and peel the skins off if you want.

Hard boil the eggs. Peel, dice and fry the onions and garlic in butter. Peel the hard-boiled eggs and slice them up... not too fine.

I usually make them slices about .5 cm in thickness. When the potatoes are boiled, grind them down to the size of lumps you like (I usually wait for them to cool off, then I take each potato and squeeze them in my (washed with soap and hot water) hands, and whatever squiggles out between my fingers is how fine the grind. Add the sliced hard-boiled eggs, and the fried onions and garlic, the minced-garlic (I know that seems redundant, given that there's fried garlic in there, but trust me, it works) and the horseradish (if you want), and then add about a cup and a half of mayonnaise, adjusting more or less for how mayonnnaisey you like your potato salad to be, and stir it up.

Let it sit for awhile as all the ingredients chemically blend themselves together with the Brownian motion of random molecular vibrations. Longer if in the fridge (usually overnight), less time if at room temperature (usually about four hours). Enjoy with a sharp Riesling or a dry pale ale.

My favorite potato salad recipe is Patate Lesse (Hot potato salad). It is a delicious Italian salad recipe without the use of mustard. This type of potato salad can also be made in advance, refrigerated and served cold.

See the recipe from flavorsandmemories.com/contorni.html" rel="nofollow">flavorsandmemories.com/contorni.html . I’m pretty sure you’ll like it. Source: flavorsandmemories.com/contorni.html" rel="nofollow">flavorsandmemories.com/contorni.html.

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