Horseradish Mustard Potato Salad

Ingredients:

• 6-7 medium potatoes, peeled and cubed
• 2-4 tablespoons Silver Spring Beer'n Brat Mustard
• ½ cup mayonnaise
• 1 tbsp apple cider vinegar
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chopped celery
• ¼ cup finely chopped red onion
• Optional garnishes: hard-boiled eggs, fresh parsley, bacon bits

Directions:

1. Place cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.
2. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
3. In a large bowl, whisk together Silver Spring Beer'n Brat Mustard, mayonnaise, vinegar, salt, and pepper until smooth.
4. Add the potatoes, celery, and red onion, to the bowl. Toss gently to coat everything evenly.
5. Cover and refrigerate for at least 1 hour to let flavors blend.
6. Serve chilled with optional garnishes: hard-boiled eggs, fresh parsley, bacon bits