Roasted Potatoes


4 tablespoons Montana girl mustard

2 tablespoons olive oil

Salt and pepper to taste.

2 pounds of small mini Yukon golds or red potatoes, cut in half


In a large bowl whisk together Montana Girl Mustard, olive oil, salt and pepper. Add potatoes and coat all potatoes well. Spread in a single layer on a cookie sheet lined with parchment paper. Roast in a preheated 400-degree oven until golden brown and fork tender, around 30 minutes.

Serve immediately. Consume sensibly. But don’t feel bad if you eat more than you should.


Montana Girl Potato Salad


4 medium potatoes peeled, cubed and boiled

1 cup celery chopped

1/4  cup onion chopped

2 Tablespoons dill or sweet pickle relish

1/2 cup sour cream

1/4 cup Montana Girl Mustard

2 Tablespoons milk

1/2 teaspoon celery seed

2 hard boiled eggs (optional)


In a large bowl mix boiled potatoes, celery, and onion. In a separate bowl mix together relish, sour cream, milk, Montana girl mustard, and celery seed. Gently toss the sauce with the potato mixture. Slice the hard boiled eggs and use as garnish over top. Sprinkle with paprika. Serve right away or refrigerate until serving. Serves 4 to 5

Montana Girl Coleslaw


1 (16 ounce) package coleslaw mix

1 can Mexican-style corn, drained

1 cup shredded cheddar cheese

2 fresh jalapeno peppers, seeded and chopped

1/2 cup fresh cilantro chopped

1/2 cup Montana Girl Mustard

1/2 cup ranch salad dressing (or sour cream)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon garlic powder

1 lime, juiced


In a large bowl, toss together the coleslaw mix, corn, cheddar cheese, jalapeno and cilantro. In a separate bowl, stir together the Montana Girl Mustard, ranch dressing, cumin, coriander, garlic powder, and lime juice. Pour over the coleslaw mixture and toss to coat. Serve right away or refrigerate until serving.