Mike's Chunky Mustard Potato Salad

Ingredients

• 5 lbs potatoes, peeled and cubed
• 6 eggs
• 1 onion, finely chopped
• 3 stalks celery, diced (optional)
• 2 tablespoons sweet pickle relish
• 2 tablespoons prepared mustard
• 1/2 cup creamy salad dressing (miracle whip)
• 2 teaspoons paprika
• 3 slices bacon, crumbled (Bac-os can be used)

Directions

1. 1

   Bring a large pot of salted water to boil.

2. 2

   Add potatoes and cook until tender but still firm, about 15 mintues.

3. 3

   Drain and set aside.

4. 4

   Place eggs in a saucepan and cover with cold water.

5. 5

   Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

6. 6

   Remove eggs, cool, peel and chop or slice.

7. 7

   In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.

8. 8

   Mix lightly to not break down potatoes too much (unless you like them mushy.)

9. 9

   Blend together the mustard and salad dressing.

10. 10

    Add to potato mixture and mix well.

11. 11

    Sprinkle with paprika and refrigerate until chilled.