I would put this in the catagory of a "gourmet" type mustard. It has a spicy, smooth flavor and is especially good on ham, corned beef and pastrami sandwiches. Prep time does not include overnight standing time, or cooling time.
Recipe posted as original. I feel the sauce needs to be INCREASED by an additional half the sauce ingredients. I was given the recipe the summer of 1962 and it has been a family favorite ever since. Prep time does not include baking the potatoes.
This recipe came from a former restaurant in Portland, OR. They served it as an accompaniment to all dinners. Everyone seems to love it. Once spread is made it's only a few minutes to add to your dinner menu.