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Yellow Mustard Potato Salad

5 cups Russet Potatoes (Peeled And 1/2 Inch Cubed)
1/2 cups Mayonnaise
1/2 cups Prepared Yellow Mustard
1/2 teaspoons Seasoned Salt (Lawry's Or Season All)
1 teaspoon Old Bay Seasoning, Or To Taste
1 Tablespoon Minced Onion
1 stalk Celery, Minced
2 Tablespoons Sweet Pickle Relish
2 Tablespoons Dill Pickle Relish


Peel and dice your potatoes. In a large pot cover potatoes with at least one inch of water, season with salt until it tastes like seawater. Bring to a boil and cook until potatoes are tender and break apart when poked with a knife but are still a little firm. Drain and rinse with cold water, cool to room temperature. Mix the mustard and mayonnaise together, then whisk in the seasoned salt, and old bay seasoning. Taste and adjust the seasoning if necessary, then mix in the onion, celery, and relishes. Gently fold the sauce into the potatoes and chill for at least 4 hours and up to 3 days. Notes: *Old Bay in a Pinch 1/2 tsp celery salt* 1/4 tsp paprika 1/4 tsp black pepper pinch cayenne pepper *Celery Salt in a Pinch 1/4 tsp celery seed 1/4 tsp sea salt

Source: tastykitchen.com