In this segment, Kathryn and Tim Campbell, The Mustard Man prepare “Simply Horsey” Potato Salad.

"Simply Horsey" Mustard Potato Salad

Course: Side Dish
Servings: 6 People


  • 5 lbs Yukon Gold Potatoes (Can substitute Russet)
  • 6 Large Eggs
  • 1/2 cup onion, chopped
  • 2 1/2 Tbsp Dill Pickle Relish (can substitute chopped dill pickles)
  • 2 cups mayonnaise
  • 3-4 Tbsp Simply Horsey Mustard
  • 1-2 Tbsp Dill Pickle Juice
  • 4-5 Tbsp sugar
  • Salt and Pepper to taste


  • Boil potatoes with the skin on, until fork tender. Drain and let cool. Hard boil eggs. Peel and cool. Cut potatoes into approx. 1/2 inch cubes. Cut up eggs and add to potatoes. Next add pickles and onions. Lightly mix these ingredients. In a separate bowl, mix mayo, mustard, pickle juice and sugar. Add to potato mixture. Season with salt and pepper to taste.