1. Chop the potatoes into 1/2 to 3/4 inch chunks. Put them in a pot that just fits them with about 2 inches of space above. Add enough cold water to cover them. Stir in 2 teaspoons of the salt. Set over high heat, partially covered, and bring to a boil, stirring occasionally. Once it’s boiling, remove the lid and reduce to a simmer. Cook until potatoes are just fork tender, 4-5 minutes more.
2. Use a colander to drain the potatoes. Set the colander over the pot the potatoes cooked in and let them sit on the counter to cool a bit for about 10-15 minutes, gently shaking them every now and then to expose them to the air. You want them still slightly warm but not hot.
3. Meanwhile, make the dressing. In a medium bowl mix together the mayonnaise, mustard, vinegar, oil, and remaining 1 and 1/2 teaspoon of salt.
4. Transfer the potatoes to a large bowl. Add about half of the dressing and stir. The potatoes should be well-coated in dressing. If not, add a bit more. When it is nice and creamy, stir in the green onions.
5. Serve immediately or cover and refrigerate the potato salad for up to 3 days. Put the remaining dressing in a sealed container and store in the fridge as well. Then, when you want to serve the potato salad, take it out, stir it, and add enough dressing to make it really creamy again, 2-4 tablespoons.

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