There are literally hundreds of types of mustards out there. But I will admit, my all time favorite for cookouts with burgers and hot dogs is the old familiar favorite French's Yellow Mustard.
And my favorite potato salad to serve alongside uses a LOT of French's Yellow Mustard. I've found through the years that attempting to mix the mayo/mustard/relish into the potatoes can sometimes leave you with nothing more than an almost mashed potato quality....so voila! I mix all my dressing ingredients together first and then gently and slowly fold the potatoes into the dressing. The potatoes don't get all smooshed and they absorb all the dressing goodness.
3 lbs. Russet potatoes, peeled and diced into 1/2" cubes
Water to cover potatoes
4 hard boiled eggs, chopped
1/2 - 3/4 cup mayonnaise
1/3 cup French's yellow mustard
1/2 cup dill pickle relish
salt / pepper
paprika for garnish
Place potatoes into a large pot and cover with water. Add a couple of teaspoons of salt. Over medium high heat, bring water to a boil and then reduce to a simmer. With the potatoes diced, it won't take but about 5 minutes for the potatoes to be cooked. Drain and set aside.
In a large bowl, combine chopped eggs, mayo, mustard and pickle relish. Lightly salt and pepper and stir to combine.
Add potatoes and gently fold into the dressing until well coated. Place in a serving bowl and sprinkle with paprika.