I did not know Americans divided mustard into brown and yellow
I didn't either. I suspect most people didn't, but when that grumpy old bastard made the poll it was immediately obvious to me, and I suspect to others, that he meant either the French's style or the Gulden's style. It's like, "now that you mention it..." even though we never really thought conscientiously before of subcategorizing mustard in this way.
Note: yellow mustard is actually yellow, but "brown" mustard is only brown the way "red-haired" people have red hair. In other words, it's not really brown, but more of a babysh
it yellow, or maybe a '74 Mercury Comet yellow. Yellow mustard is made for potato salad. There is really no substitute for it in potato salad, and potato salad without yellow mustard is not good potato salad. "Brown" mustard, on the other hand, is versatile, and is good on steak tips, sandwiches, and hot dogs. My sister even likes it on French fries. I'll do it too in a pinch, although I prefer mayonnaise on fries.
I have also seen people putting mustard on pretzels, as has been mentioned, but I haven't tried it myself. A good pretzel should not need basking, although when I get old and my teeth start to fall out I will probably start experimenting with condiments on pretzels. I think I'd start with a hearty black Chinkiang vinegar for that purpose.