Betty Jo’s Potato Salad

(makes lots!)

This is Cari’s mom’s recipe which has been modified to include two of our delicious mustards! OOH is it GOOOD!

10 Potatoes (3 pounds) (Red potatoes are better…French fingerlings are the BOMB!)

5 Boiled Eggs – peeled and chopped

3 Green Onions – chopped

2 or 3 stalks Celery – chopped

1 Tablespoon Wagner’s Dill Mustard

1 Tablespoon Wagner’s Special Reserve Whole Seed Mustard

¾ Cup Mayonnaise

½ Cup chopped Dill Pickles

Salt and Pepper to taste

Boil and cool potatoes with skin on. If using regular potatoes, peel the skin off after boiling (it should come right off). If using red or fingerlings, you can leave the skin on. Cut into small pieces and combine all ingredients. Refrigerate for 2 hours before serving. (If you can wait that long!)

Notes: An easy way to boil your eggs to guarantee they won’t be green is to place them in cold water in a pan then cook for 30 minutes on medium heat.

You may want to add more mayonnaise depending on your potatoes.

You can add more mustard if you want! 

Wagner’s Idaho Mustard Panini

1 loaf crusty sourdough bread
½ pound hard salami
½ pound thin sliced ham
½ pound mozzarella cheese
Baby spinach leaves
Olive oil
Wagner’s Idaho Mustard
Freshly ground pepper

Line two cookie sheets with aluminum foil.  Preheat oven to 500 degrees.

Cut loaf of bread in half long ways to form a top and bottom.  On one side spread Wagner’s Idaho Mustard.  On the other half spread pesto.  On the mustard side place salami and ham.  On the pesto side place spinach leaves (as much as you want, but not too thick) and mozzarella.  Sprinkle freshly ground pepper on either side to taste.  Put bread halves together and brush outside of both halves with olive oil.  Place between both cookie sheets and press flat.  Bake in oven for ten minutes then turn over, press flat again and bake another ten minutes.  It’s done when the bread crust is crunchy and cheese is melted.  Cut into quarters and serve. 

Serves 4

Wagner’s Grilled Dill Mustard Salmon


2 Salmon Steaks
3 TBS Wagner’s Dill Mustard
1 TBS Honey
1 tsp Molasses
Alder wood chips (optional)

Soak alder wood chips for 1 hour in water.  Just before cooking your salmon, drain and place in grill on the flame.  This gives the salmon an unbelievably good smoky flavor!

Blend the mustard, honey and molasses together in a small bowl.  If you want it less sweet, add a little less honey.  Brush honey mustard mixture on salmon, covering completely.   Place Salmon steaks on aluminum foil and loosely wrap them in it.  Poke a few holes in the foil so the smoke can get in. 

Don’t overcook!

Wagner’s Garlic Parmesian Steak

·        1/4 cup Olive Oil
·        2 Tbs Butter
·        5-10 cloves Garlic (Depending on how much you love garlic!)
·        3 Tablespoons Thyme
·        3 Tablespoons Wagner’s Idaho Mustard
·        4 whole Steaks (your Preference)
·        ½ teaspoons Kosher Salt
·        ¼ teaspoons Freshly Ground Pepper
·        Parmesan Cheese

Preparation Instructions
Place olive oil and butter in a small sauté pan over medium high heat. Add garlic and pan roast until soft, about 5 -10 minutes.  Let cool.  Remove the garlic and reserve the oil/butter.  Add garlic to a small bowl and mash with a fork. Add thyme and mustard and mix well, making a paste.  Set aside for 15 minutes or so to let flavors mature. 

Season steaks with kosher salt and pepper and baste with the olive oil/butter on both sides. Cook steaks on a hot grill for 4 -5 minutes each side.  Baste with the oil/butter periodically.  When steaks are almost done, cover each generously with the mustard/garlic paste. Top with a generous amount of parmesan cheese. Continue grilling until cheese and mustard form a crust.  Let steaks rest five minutes before eating.