mustard potato salad

6 large potatoes - peeled and cubed

3 eggs

1 onion, finely chopped

3 teaspoons sweet pickle relish (I add more of this if I add more miracle whip)

2 teaspoons prepared mustard (add more if you add more miracle whip)

3 tablespoons  miracle whip ( I add more of this as needed for creaminess)

1 teaspoon paprika

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a mixing bowl, combine the potatoes, eggs, onion, and relish.
4. Blend together the mustard and miracle whip, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.