Julie Bove wrote in rec.food.cooking:

> As I posted previously, we are having cold salads for dinner. This
> is mainly because I wanted to get rid of the large jar of Veganaise
> in my fridge. I much prefer the Just Mayo and now that I can eat it
> again, I will. But I also wanted to use up this stuff.
>
> I made some potato salad with bacon, using just what I had on hand.
> Had no Dijon mustard and someone had eaten almost all of the yellow.
> Have tons of hot mustards, mainly gifts to my husband, but didn't
> want to use those. So I used Coleman's dry mustard. Never did
> achieve the yellow color that I wanted and had to add a lot more than
> I intended to, just to get some flavor. Also a lot more bacon.
> Also, celery, salt, pepper and dried parsley. I used Russet
> potatoes. I wouldn't normally but I can see now that they were a
> wise choice, given this mayo.
>
> My chicken salad and the kidney bean relish had a lot of liquid at
> the bottom of the containers. The potato salad did not because the
> potatoes absorbed it all. I don't think a waxier potato would have
> done that.
>
> I was worried yesterday when I made this salad because no matter how
> much of whatever seasoning I put in it, it just tasted blah. Guess
> it needed a day in the fridge because now it is delish!

Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
mustard powder seems what you used. It may be past true 'umpf' levels
then. I have noted fresh mustard powder packs a lot more to it than an
older jar so started replacing it every 6-12 months (getting a smaller
size that worked for us).

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