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.