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Recipe of the Day: Mom’s Mustard Potato Salad

Chef Rick Lewis of Grace Meat + Three shares a mustard potato salad recipe.


Mom’s Mustard Potato Salad


  • 8 Cups Mayo
  • 1 Cup Grain Mustard
  • 4 Tablespoons Crystal Hot Sauce
  • ¾ Cup Worcestershire
  • ½ Tablespoon Salt
  • ¾ Tablespoon Black Pepper
  • ½ Cup Sherry Vinegar

Blend all ingredients

  • 2.5 lbs Potatoes Diced (Cooked) (Soft)
  • 3 Eggs Boiled, Diced
  • 1 Cup thinly sliced chives
  • ¼ Cup Dill, finely chopped
  • 2.5 cups Chopped Dill Pickle


Dress potatoes when they are still hot.  Add all ingredients, plus 3 quarts of dressing.  Let cool, check seasoning and redress potato salad if necessary.  

To order online from Grace Meat + Three, visit ordergraceBBQ.com.

Television Chef and Cookbook Author Christy Rost shares a delicious BBQ sauce recipe. ST. LOUIS - ½ cup sweet onion, peeled and diced 3 cloves garlic, peeled and minced 1 ½ cups prepared chili sauce 3 tablespoons dark brown sugar, packed 1 tablespoon cider vinegar 1 ½ teaspoons Liquid Smoke ½ teaspoon Worcestershire sauce ¼ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper Preheat a medium saucepan over medium heat.

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