Southern Mustard Potato Salad
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Place potatoes in a medium pot and cover with water. Bring to a boil. Add salt and reduce heat to maintain a simmer. Simmer for 10 to 12 minutes or until soft when pierced with a fork.
Drain potatoes well and return to the hot pot. This will evaporate excess water.
Place the celery, onion, eggs, pickle relish and juice in a large bowl.
Add potatoes, mustard, mayonnaise, salt and pepper.Stir well, chopping up the potatoes some as you stir.
Refrigerate for at least 2 hours.
Sprinkle with paprika just before serving.