Mike's Chunky Mustard Potato Salad

READY IN: 45mins
SERVES: 8-10


  • 5
    lbs potatoes, peeled and cubed
  • 1
    onion, finely chopped
  • 3
    stalks celery, diced (optional)
  • 2
    tablespoons sweet pickle relish
  • 2
    tablespoons prepared mustard
  • 12
    cup creamy salad dressing (miracle whip)
  • 2
    teaspoons paprika
  • 3
    slices bacon, crumbled (Bac-os can be used)


  • 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.