Mike'S Chunky Mustard Potato Salad

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.