Get a pot of an appropriate size for the amount of potatoes you’re looking to cook. Fill it about ⅔ with broth. If you’re using beer, count that amount towards the ⅔ goal. This isn’t hard science, everything is an estimate!
Break your celery into pieces that will fit in the pot, if using. I’ll usually just toss the tops/ insides of whatever celery we have lying around into the pot - it’s a great way to use it up!
Peel and rough chop an onion or two into the pot. You’ll be straining out these pieces later, so large chunks are easier to fish out later!
Add some garlic cloves to the pot. We usually go pretty heavy on them.
Slice up some jalapenos or habaneros into the pot - use gloves if you have them! You’ll want to add more peppers than you think you’ll need - not all of the flavour that comes out of the peppers is actually going to make it into the potatoes. The broth in general should be WAY more potent than something you’d have as a soup.
If using mustard, put a good tablespoon or more in - everything is to your taste.
Taste, season with whatever herbs and spices you’re using.
Once you’ve got a good mix going, bring to a boil. Turn heat down and simmer on low for 30 minutes or so.
Once the time is up, use a slotted spoon to remove all the solids from the pot. Alternatively, strain through a mesh colander, into another pot.
Bring broth up to a boil again.
Chop potato into bite sized chunks. I usually cut baby potatoes into 4 pieces each, for reference. Add to the pot.
Boil potatoes for about 15 minutes, or until just fork tender. Strain potatoes, discard broth.
Allow potatoes to cool to room temperature before transferring to the fridge to chill overnight.