Peel the potatoes and cut into approximately 1" size pieces. Place in a 5 Qt Dutch oven. Add 2 tsp salt.

Place the eggs in the pot to boil on top of the potatoes. Add water to just cover the potatoes & eggs.

Bring to a boil, reduce the heat and simmer until the potatoes are fork tender.

While the potatoes are cooking, chop the onion and place in a large bowl (your biggest Tupperware bowl). Add the pickle relishes, mayo, mustard, pepper, and remaining salt to the bowl.

Lift the eggs out of the pot with a slotted spoon and place in a bowl of cold water. Drain the water from the pot then place the potatoes in the bowl. Peel the eggs and chop into pieces. Add them to the bowl. Stir gently to combine all ingredients, careful not to mash the potatoes.