I Now don't go tellin everybody this I take depending on how big the tater salad is a teaspoon to a couple of tablespoons of whole mustard seeds some red wine vinegar sugar salt and red pepper flakes in a little skillet and simmer till most of the liquid is gone and then strain the leftover juice off and just use the pickled mustard seeds in potato saladI use mayo in mine, just like a hint of mustard in it for a slight tangy taste![]()