Fill a medium saucepan with water and bring it to a boil. Also, fill a small saucepan with water and bring it to a boil.
Peel the potatoes and cut them into chunks.
In the medium saucepan, boil the potatoes until they are just fork tender, around 10-15 minutes.
In the small saucepan, boil the eggs until they are cooked through. This should take around 10 minutes.
While the potatoes and eggs are cooking, dice the green onion and the bell pepper. Mince the parsley.
Add the green onions, bell pepper, and parsley to a bowl. Add the mayo, mustard, salt, pepper, and vinegar as well. Mix.
Once the eggs are done cooking, transfer them to a bowl of cold water. Let them cool until they are just able to be comfortably handled. Peel them, chop them, and add them to the bowl.
Once the potatoes are done cooking, drain them and return them to medium heat. Cook them until the water remaining in the pan evaporates and the potatoes just begin to stick to the pan.
Let the potatoes cool for around 10-15 minutes. Then, add them to the bowl and mix everything together.
Cover and chill your potato salad in the fridge for at least 2 hours before enjoying, but it is best if chilled overnight.
Enjoy!
