Stacey's Potato Salad

5 lbs. russet potatoes
1 onion, chopped
salt and pepper to taste
1 cup mayo
1/2 cup mustard
1 small jar dill pickle relish
4 hard-boiled eggs

Boil and mash potatoes, mixing chopped onion into hot potatoes so it will cook down a little.  Allow to cool.  Mix in other ingredients.  Will dry in the fridge overnight, so use more pickle juice and less salt.  (If more moisture is needed, add juice from a jar of dill pickle slices.)