Sweet and Red Potato Salad

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• 2 pounds red potatoes, cut into 1-inch chunks
• 1 pound sweet potatoes, peeled and cut into 1-inch chunks
• 3 eggs, boiled and chopped
• 1/2 onion, chopped (optional)
• 1/2 cup sweet pickle relish, liquid drained off
• 3/4 cup mayonnaise
• 2 tablespoons mustard
• Salt and pepper to taste

1. Place red potatoes in saucepan; cover with water; bring to a boil. Reduce heat, cover and cook about 20 minutes until fork tender.
2. Place sweet potatoes in a saucepan, cover with water; bring to a boil. Reduce heat, cover and cook about 15 minutes until fork tender.
3. Cool potatoes completely.
4. Place eggs in a saucepan and cover with cold water. Bring water to a boil, cover, remove from heat and let eggs stand in hot water 10-12 minutes. Remove from hot water, cool, peel and chop.
5. Combine the potatoes, eggs and pickle relish in a large bowl.
6. Whisk together mayonnaise, mustard, salt and pepper. Gently stir into cooled potato mixture.
7. Serve immediately or cover and chill.