This potato salad was great! I took into consideration the other comments about the mustard and did decrease the amount by half. I also added some Frenches Spicy Brown mustard (half of the total amount of mustard added). I added some of the pickle brine and only "smashed" the potatoes. I doubled the recipe for a party and with the leftovers made a casserole. To do this, I added cooked chopped chicken breast, mozzerella cheese and red peppers. I spread it into a 9x13 pan, sprinkled a little more cheese on top and topped with Itallian seasoned breadcrumbs mixed with melted butter. Bake at 375 for 1/2 hour. It made a fantastic dinner!