Southern Style Potato Salad

5 lbs. potatoes
8 eggs
1/4 cup mustard
Salt to taste
1 medium onions - diced.
1/2 - to 1 cup sweet pickle relish (depending on how much you like).
1 cup mayonnaise

Cut potatoes into chunks; wash eggs off and boil potatoes and eggs together in salted water until potatoes tender.
Drain and remove eggs and place in cold water to cool.
Place drained potatoes in large bowl.
Peel and chop eggs; mix the potatoes, eggs, diced onion, mustard, sweet pickle relish and mayonnaise together.
Additional mustard and mayonnaise can be added if desired.
Sprinkle top with paprika. Chill until serving time, and refrigerate leftovers.
This is really good the next day too.