Mother's Finest Potato Salad
5 pounds potatoes (all purpose potatoes), scrubbed
2 cups Hellman's mayonnaise
8 eggs, hard-cooked, finely chopped
1 cup chopped sweet pickle relish
1/2 cup (1 stick) margarine, melted
1/2 cup chopped pimentos
Salt and pepper to taste
Combine the potatoes and enough water in a saucepan. Cook over medium heat until tender; drain. Let stand to cool. Peel and chop the potatoes. Combine the potatoes, mayonnaise, eggs, pickle relish, margarine, pimentos, salt and pepper in a bowl and mix well. Spoon into a glass serving dish. Serve on beds of lettuce.