Deli Style Potato Salad


Today Matt Swaim and I chatted, as usual, about Bible Foods & Herbs on the Sunrise Morning Show, Sacred Heart Radio. The subject was mustard. An ancient and biblical seed! I love an old fashioned potato salad…


MATTHEW 13:31: “The Kingdom of heaven is like a mustard seed.” 

Was the mustard seed really the smallest seed of all?

We need to remember that the parable of the mustard seed, when taken in context, could have been the smallest seed of that area during that time. And I believe it was the black mustard seed that was indigenous to the area. Wild mustard grew abundantly in Galilee and still grows there today, whole areas will look like gold when the yellow flowers of mustard are growing.

 Has it always been a popular condiment?

 Yes, the Romans made the first “mustard” by grinding the seeds into a paste. They brought mustard back from Egypt and used the seeds to flavour grape juice, called “must.” This is believed to be how mustard got its name. Greeks used in both medicinally and for food.

Mustard is a member of the cabbage family, so we know it’s healthful.

Both the greens and the seeds have many health-giving properties. The greens contain vitamin A for our eyes, along with vitamins C and E. The seeds have nutrients in them that are good for our lungs, certain kinds of arthritis. Both the greens and seeds are considered anti-cancer foods.

If you look the flower of mustard greens, it’s in the shape of a cross.


Go to taste on ingredients here.


6 medium potatoes, about 2# or so – I like red or Yukon gold

1 cup thinly sliced celery

1/2 cup finely chopped onion

1/3 cup chopped sweet or dill pickle – I like dill

1-1/4 cups real mayonnaise

2 teaspoons sugar (I don’t use any)

2 teaspoons celery seed

2 teaspoons vinegar

1 tablespoon prepared mustard

Salt and pepper to taste

3 hard-cooked eggs, coarsely chopped


Cook potatoes in boiling salted water for 25 minutes or until tender. Drain.

When they are cool enough to handle, peel and cube. Add celery, onion and pickle

Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt. Pour over

potatoes and mix well. Stir in eggs. Cover and chill thoroughly.

Health tips from Rita’s kitchen:

Potatoes contain vitamin C for your immune system and potassium for healthy

hearts and muscles.

 Rita Nader Heikenfeld, CCP, CMH
Appalachian Herbal Scholar

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