Mike's Chunky Mustard Potato Salad

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“This tasty tangy mustard based potato salad gives a great zing to your summer picnics or just about anytime.”

Ingredients Nutrition

  • 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
  • 12 cup creamy salad dressing (miracle whip)
  • 2 teaspoons paprika
  • 3 slices bacon, crumbled (Bac-os can be used)


  1. Bring a large pot of salted water to boil.
  2. Add potatoes and cook until tender but still firm, about 15 mintues.
  3. Drain and set aside.
  4. Place eggs in a saucepan and cover with cold water.
  5. Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
  6. Remove eggs, cool, peel and chop or slice.
  7. In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
  8. Mix lightly to not break down potatoes too much (unless you like them mushy.)
  9. Blend together the mustard and salad dressing.
  10. Add to potato mixture and mix well.
  11. Sprinkle with paprika and refrigerate until chilled.

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