Potato Salad For a Crowd

10 # potatoes, peeled and cubed
3 C mayonnaise
3 C sweet pickle relish
2 C chopped onion
1/2 C prepared mustard
1 T salt
1 t pepper
15 hard cooked eggs, chopped

Cook potatoes in boiling water until tender; drain.

Combine mayonnaise, relish, onion, mustard, salt and pepper; mix well.

Add eggs and warm potatoes, toss gently.

Cover and refrigerate.

Yield: 60 (l/2 C) servings