Leaving the potatoes whole, place them in a large pot and cover with water. Bring to a boil and cook until just softened, about 10 minutes. In a large bowl mix together the soy free mayonnaise, yellow mustard, sweet pickle relish, chopped onion, sugar, vinegar, salt, and pepper. Once the potatoes are tender, place them in a sink of cold water. Peel and cube them into the bowl with the mayonnaise mixture. Chop the eggs and add to the bowl. Place the cooked Pearled Sorghum Grain in the bowl. Mix all ingredients until well combined. Refrigerate before serving.