Potato Salad

This is my MIL's recipe. My kids liked it so much they begged for the recipe. This is the only potato salad I will eat. I copy and pasted the recipe as she sent it to me in an email.

Pare and cut 6 to 8 average size Russet potatoes into medium-sized chunks and boil til tender when pierced with a fork but not too soft. Drain. Stir in 1 cup or so of mayonnaise, 1 Tbl. or so of mustard, salt to taste, 2-3 heaping tablespoons sweet pickle relish (prefer Mt. Olive brand), one or two tablespoons of juice from the pickles, black pepper (as desired), and one or two tablespoons of chopped vidalia onions (optional). Don't you like my specifics? It's the way I've made it all these years. Hope it turns out to y'all's liking. You don't want it dry, so vary any ingredients, for example, mayonnaise or pickle juice, as you like til it's the consistency you like.