Kitchen Sink Potato Salad

This recipe lives up to its name.  Looking over the recipe, I can think of a few other things I may add or switch out.  I also think this may be something we make for the upcoming January birthday party.  We're going to try and replicate a summer BBQ meal and potato salad would work well as a side.

4lbs potatoes, peeled and cut into cubes
5 C. chicken broth

Dressing:
3 tbsp. Dijon style mustard
1 tbsp. lemon juice
1 tsp. sugar
1/2 C. olive oil
1/4 C. mayonnaise
1 tsp. mustard powder
1/2 tsp. whole celery seed
1-2 tsp. salt to taste
1/2-1 tsp. pepper to taste

1 tbsp. minced dill pickle
1/2 C. minced red onion
4 green onions, sliced
3/4 C. chopped celery
1 C. chopped bell pepper
2 hard boiled eggs, chopped
1/3 C. pimento stuffed green olives, chopped
1/3 C. black olives, chopped
1/2 C. pickle relish
4 slices bacon, cooked and crumbled

Bring the chicken broth to a boil in a large pot.  Add the potatoes and cook until just done, about 10 minutes.  Drain and place in a large bowl.  In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, mustard powder, celery seed, salt and pepper.  Add the dressing to the potatoes and gently toss to coat.  Add the remaining ingredients and stir gently to combine.