My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.
Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
Per Serving: 345 calories; protein 6.7g; carbohydrates 42.6g; fat 16.4g; cholesterol 122.7mg; sodium 514mg.