130 prepared mustard recipes

Creamy Southern coleslaw with buttermilk ranch dressing, apple cider vinegar, celery seeds, and whole mustard seeds. Make it ahead and let it marinate overnight for the best flavor.

Quick and easy way of using up leftover turkey. Turkey, topped with sauerkraut and melted swiss cheese.

New England potato salad with sour cream dressing uses a tangy base of sour cream, vinegar, mustard, and garlic instead of mayonnaise. Loaded with hard-boiled eggs, celery, and sliced olives.

Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.

Turn a potato into a full blown sandwich by stuffing it into this SPUDWICH!

Use any your favorite salad dressing to make this potato salad. We love creamy dressing or sweet-sour dressing the best. You can enjoy this delicious salad right after it's made, or let chill in the refrigerator for a couple of hours or overnight.

Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

Loaded chili built on three meats, ground beef, hot Italian sausage, and smoked sausage, with kidney beans, a layered hit of serrano and habanero heat, and a splash of red wine. Thickened with cornmeal and tastes even better the next day.

Georgia barbecue sauce: a tangy ketchup-and-vinegar Southern classic with brown sugar, mustard, garlic, and a half lemon simmered right in the pot. Perfect for basting pork, ribs, and chicken on the grill.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

A classic meatloaf shaped into a dome, glazed with ketchup and brown sugar, then wrapped in pappardelle pasta strips to look like a mummy. Mozzarella and olive eyes complete the spooky look.

Sweet zucchini relish with grated onions, red bell pepper, turmeric, and celery seed for canning. Salted overnight, then simmered in a vinegar-sugar brine.