Mustard Potato Salad

Wash your potatoes, peel the russets, and chop all into slightly bigger than bite sized pieces.

Boil potatoes in salted water until tender. Drain the potatoes and wait for them to stop steaming.

If desired, sauté half of the onion until browned.

In a bowl, combine onion, relish, mayonnaise and mustard.

Add potatoes and stir everything together. Add salt and pepper to taste.

Allow to cool a bit and refrigerate. Best if made a day ahead.

Before serving, check to see if you need more mayo and/or mustard. Potatoes, like pasta, often absorb a lot while sitting.