Don’t keep us in suspense. Mustard based tater salad or mayonnaise based tater salad?
Neither is correct. Both are correct.
Use equal amounts of mayo (Duke’s or Hellmann’s are preferred) and mustard-then add about half that amount of sour cream. Thank me later.
Oh, and while we are at it, let’s talk about coleslaw. What’s the deal with all this sweet coleslaw? I mean, obviously people like it with 5 pounds of sugar added to it-but try this for a change. Take some finely-shredded (angel-hair if you buy it already shredded in the store) cabbage. Add mayonnaise, finely-chopped green onions, lemon juice, salt and pepper to your taste and mix well. Then, place it in a bowl, cover it and put it in the refrigerator for a couple of hours and let the flavors all come together. Remove it from the refrigerator, mix it well and serve.
I cook a lot of BBQ and coleslaw is a popular side with pulled pork and/or brisket. When people who are used to eating “sugar slaw” eat this slaw for the first time they always want the recipe. It’s that good. It’s also very easy to make. My wife and I got married 40 years ago this coming November. One of the first things she made me was the slaw and it’s been 40 years since sweet coleslaw was made at our house. The potato salad came from her mother, but my mother always used mayo and mustard, too-it was never an either/or thing.