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• 5 lbs russet potatoes, peeled and small diced
• 1-2 red onions, julienned
• 1/2 head celery, small diced
• 6 hard-boiled eggs, chopped
• mayonnaise
• yellow mustard
• pickled relish
• cider vinegar
• sour cream
• Salt and pepper

1. Boil potatoes and red onions in salted water until tender. Shock in ice bath and drain.
2. In a large bowl, mix potatoes, onion, celery, eggs, mayonnaise, mustard, relish, cider vinegar, and sour cream until potatoes cream together. Season with salt and pepper to taste.

1. Spoon mustard potato salad onto plate.
2. Top with barbeque shredded meat

source: http://www.bravotv.com/foodies/recipes/mustard-potato-salad Top Chef Eli Kirshtein