Mike's Chunky Mustard Potato Salad
Ready In: 45 mins
Serves: 8-10
Ingredients
Directions
- Bring a large pot of salted water to boil.
- Add potatoes and cook until tender but still firm, about 15 mintues.
- Drain and set aside.
- Place eggs in a saucepan and cover with cold water.
- Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
- Remove eggs, cool, peel and chop or slice.
- In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
- Mix lightly to not break down potatoes too much (unless you like them mushy.)
- Blend together the mustard and salad dressing.
- Add to potato mixture and mix well.
- Sprinkle with paprika and refrigerate until chilled.
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