Place whole mini potatoes in a large saucepan. Cover with cold water to about 2 inches above the potatoes and add some salt to the water. Bring to a boil over high heat. Once the water is boiling, add the eggs.
Boil for 13-15 minutes, or until the potatoes are just fork tender. Gently transfer to colander and rinse with cold water to stop the cooking.
Cover the colander with a tea towel and allow to stand 10 minutes to cool a bit. Cut the potatoes into bite-sized pieces (I generally at least quarter, but sometimes cut into 6 pieces if larger). Drizzle the warm potatoes with the vinegar. Shell the eggs, chop and add to the bowl.
Add the mayonnaise, Dijon mustard and green onion to the bowl. Stir to combine and coat potatoes well. Season generously with salt and pepper, then cover and refrigerate at least 2 hours.
This potato egg salad will keep well in the refrigerator for 3-4 days.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.