First published in October 2006, this updated ingredient post features new photos, links, and tweaks to the recipe. Consider this classic (and dairy-free) potato salad for your holiday table; it tastes best when made a few hours in advance, to allow the warm potatoes to absorb all of the tangy mustard dressing. And don't skimp on the parsley. It's not just a garnish here, but an integral ingredient.
Who can forget the commercial — it ran on television forever — two limosines pull up next to each other, the windows silently roll down, and from one, an outstretched arm and a mellifluous voice, asking,
"Pardon me, but do you have any Grey Poupon?"
"But of course," comes the disembodied reply from the other car.
The jar of dijon mustard changes hands, and we're left to believe that no self-respecting chauffeur-driven limosine would be without this most famous of condiments.