I have been eating, and making, this type of potato salad since I met my husband 44 years ago. The only difference is we add some dill pickle juice to the mayonnaise mixture before adding it to the potatoes, eggs and green onions. My mother-in-law always used 5 pounds of red potatoes, one dozen eggs and close to two bunches of green onions (green parts only). The mayo-mustard, salt and pepper were never measured. I followed your recipe using 5 pounds of potato but added a lot more mustard than listed (I USED TWO TABLESPOONS, AS WE LIKE IT TO HAVE SOME ZIP). IT WAS FANTASTIC! I CAN NOW DUPLICATE THE TASTE EVERY TIME.
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I have been eating, and making, this type of potato salad since I met my husband 44 years ago....