Add the mustard to the potatoes while they are still warm, then let cool (which I normally do not do). *I tried adding a little ground coriander to this and loved it.

• Small, white, grade “B” potatoes (small cubed, with skins)
• Sweet onion (Vidalia preferred, cubed)
• Bread-n-Butter pickles (not many)
• Guldens Spicy Brown Mustard
• Brown sugar
• Celery seeds
• Salt & Pepper (to taste)
• Ground coriander