Peel and quarter 6 large or 8 medium white or yellow potatoes.
Fill a large pot of water half way full and add 1 tsp of salt and bring to a boil. Add potatoes and cover pot with lid leaving a little space for steam to leave. Continue to boil until potatoes are soft enough for a fork to be inserted in the centre easily.
Carefully drain water from pot and refill with cold water to quickly cool down potatoes
While potatoes are boiling in a small pot add 4 large eggs and bring to just before a boil. Remove from heat and let sit covered for 12 minutes. Drain water and then refill pot with cold water to cool eggs. Once cool peel and chop.
Once potatoes are cool cut into large bite size pieces and place in a large bowl. Add chopped hard boiled eggs, 1/2 a cup of white vinegar, 1/2 a cup of olive oil, chopped green onions, 1 tsp of salt, 1 tsp black pepper and mix well.
Cover and refrigerate for at least two hours to cool or overnight. Allowing to sit overnight is best to allow flavours to meld together for more flavour.
Salad will keep for up to 5 days covered in refrigerator.
If serving at a party it is not recommended to leave this salad out of the fridge for more than 2 hours. If in the sun or heat it is recommended to shorten this window to no more than 1 hour.