2 lbs Yukon gold potatoes
1 each Carrot, small dice
1 each Stalk Celery, small dice
½ each White Onion, small dice
3.5 Tbs Mayonnaise (optional)
1 sm jar Biota Charcuterie Mustard
1 + 1 Tbs Salt
1 tsp Black Pepper
Fill a large pot with cold water and 1tbs salt. Peel the potatoes and add to the cold water. Put the pot on the stove over medium heat and cook potatoes until the begin to flake apart. Strain, put in a large bowl and set aside.
Gently pre-heat a large frying pan over medium heat with 1tbs cooking oil and add the carrots. Sweat the carrots until the being to soften. Add the onions and celery to the frying pan and cook until the onions become translucent and sweet, the carrots and celery should still have a little crunch. Add the vegetables to the bowl with the potatoes.
While still warm, use a spatula mix the potatoes and the vegetables together until the potatoes mostly become smooth. Add in the rest of the salt and pepper, stir in completely. Finish by adding in the mayonnaise and Biota Charcuterie Mustard. Allow to cool to room temperature and refrigerate overnight to let the flavours set.