Cindy's Potato salad

5 pounds Red Potatoes
2 cups Hellman's Mayo
1/2 yellow mustard
1 cup chopped onion
Redmonds Sea Salt to taste
8 Hard cooked eggs
1 cup pickle relish
Black Pepper to taste

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until soft. Drain and let cool. Peel skin from potatoes. Chop potatoes into small pieces.
Add onion, salt, pepper, eggs and pickle relish. Add Mayo and mustard, Mix well, taste to see if it needs anything, ie. more salt, pepper or mustard.

Chill prior to serving.