Place the whole potatoes with the skins on in a large saucepan with enough water to cover the potatoes. Boil until potatoes are cooked through but not over cooked. A fork should be able to reach the center of the potato without any resistance. Drain the water and allow the potatoes to cool. After they cool, peel and dice the potatoes in a large bowl.

Place the chopped eggs and green onions in the bowl with the potatoes. In a small bowl combine the mayonnaise and mustard, whisk to combine. Pour over the potatoes and fold to incorporate. Salt and pepper to taste. Refrigerate at least an hour before serving.