Several people have asked me what mustard I am using on those potatoes that I so liked.

Left to my own devices, I usually just grind up some regular (yellow) mustard seed to a powder in my coffee grinder, then add water (for English style mustard), or apple cider vinegar (for American style mustard)

I tend not to add salt, simply because I rarely, if ever,  use salt (yes, I am back to normal and am not craving salt).  If salt is part of your lifestyle, add it to taste.

Now, since I am ever interested in what is out there, I include mustard recipes that I have used:


1 C mustard seeds (you can mix black, yellow, and brown, if you like)
1/2 C apple cider vinegar (or vinegar of choice)
1 shallot, minced
1 T sea salt.

In a glass or other non-reactive bowl, soak mustard seeds in vinegar for 24 hrs.
Add shallots and place mixture in a food processor and pulse gently to break up seeds and create a grainy texture (or process to smooth)
Taste test, and add vinegar as necessary.


1-1/2 C mustard seeds
3 T water
1 T apple cider vinegar (or other vinegar of choice)
7 T raw white wine
1 sprig of tarragon (leaves removed from stems)
1 T salt.

In a coffee/herb mill, grind mustard seeds to a powder (the finer the powder, the hotter the mustard, i.e., if you want a milder mustard, grind less finely)
Place mustard powder in a small bowl, add water, and allow to sit for 10 minutes.
Add remaining ingredients and mix well.


Grind mustard seeds to a powder.
Add apple cider vinegar to a “mustard-y” consistency.
Add salt to taste.


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