Picnic Potato Salad - cooking recipe

Ingredients

1 (5 lb.) bag potatoes, peeled and cubed
1/2 small onion, diced or 3 spring onions, chopped
2/3 c. sweet pickle relish
1 Tbsp. whole mustard seed
5 boiled eggs, chopped
1 c. mayonnaise
1/2 tsp. mustard
black pepper to taste

Preparation

Boil potatoes until soft; drain and cool.
Add remaining ingredients and stir together.
This is better if prepared a day in advance and refrigerated overnight.