Memphis Style Coleslaw

1 cup Duke's mayonnaise
2 Tbsp stone ground mustard

2 Tbsp vinegar
2 Tbsp honey
3/4 tsp salt
1 Tbsp finely grated onion or 1 teaspoon onion powder
2 tsp celery seeds
16 oz of shredded cabbage or coleslaw mix

Mix all ingredients except cabbage in a large bowl until well combined. Add cabbage and toss to coat well. Cover and refrigerate at least 1 hour to over night. Toss again before serving to redistribute dressing.

My favorite potato salad

A dilly, not sweet, mustard potato salad that I could eat everyday. If you like a more firm potato bite, use yellow potatoes as the russet makes more of a very chunky mashed potato (which is how I like it)

3 lbs russet potatoes, peeled and cut into bite size cubes. Cover with water and boil for 10 min or until fork tender. Drain and set aside to cool.
Mix in a large bowl:
3-6 hard boiled eggs, chopped.
2 stalks celery, diced
1/4-1/2 cup dill relish
1/2 sweet onion, chopped
Add cooled potatoes and Dressing, mix well. Refrigerate overnight if possible for best flavor.

Dressing:
1 cup Duke's mayonnaise (Duke's is a must or it will probably have added sugar)
1/4 cup yellow mustard
1/4 cup stone ground mustard
2 tsp vinegar
1/2 tsp celery seeds
salt and pepper to taste