This Potato Salad recipe has been in my family for generations, and as made me absolutely invulnerable to all other potato salad recipes. A little spicier than most potato salads, I've added fresh herbs and pine nuts to calm the tang of the brown mustard. Pickle juice may also be added for extra flavor.
4 potatoes, peeled and quartered
5 eggs, hard boiled
1/2 cup brown mustard
1/2 cup mayonnaise
1/2 cup pine nuts
1 tsp chives
1 tsp basil
1 tsp sage
1 tsp oregano
Boil potatoes in a sauce pan over medium heat for 15 - 20 mins, or until potatoes are soft and fall easily off of the fork. Set aside and cool.
Peel and chop hard boiled eggs. Chop cooled potatoes into small chunks. Mix eggs and potatoes.
Add mustard and mayonnaise. Mix and continue to add ingredients until desired consistency is reached.
Add pine nuts, and chopped chives, basil, sage and oregano until distributed evenly.
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