Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
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.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.