Peel potatoes and cut into quarters and boil until just done.
Remove from heat, drain and cool.
While potatoes are cooling, boil the eggs and cool.
Cut potatoes into bite size pieces and put in a large bowl.
After eggs have cooled, peel, chop and add to the potatoes.
Add the remaining ingredients and fold together until combined.
Add a bit more mayonnaise if it seems too dry.
Refrigerate for at least a couple of hours before serving.
Best if left in fridge overnight.
Add Green Onions right before serving.
Chef's notes: Dill pickles are optional. I like the extra flavor they give to the salad. Original recipe credited to Della Garretson Hoover.