Rinse potatoes and place them in a pot that is big enough to hold them comfortably with room for more water on top. Fill the pot with cold water, enough to cover all the potatoes, and add some salt and pepper.
Bring water to boil and lower the heat to medium. Cook until potatoes are cooked through but not falling apart. You can check if potatoes are done by sticking a fork onto the middle of the biggest one to feel how easily it goes in.
Strain off all the water and let potatoes cool until easy to handle.
Place eggs into the pot and add enough cold water to cover the eggs.
Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat.
Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. (For extra large eggs, give it another minute or two.)
Take the eggs out and let them cool enough to handle.
Cube potatoes, peel and chop eggs, dice sweet onion and green onions, and add it all to the mixing bowl.
Whisk together mayo, vinegar, salt, pepper, and garlic powder and mix it into the potato mixture. Make sure to mix until all the ingredients are evenly incorporated.
Cover the bowl air-tight and store potato salad in the refrigerator for at least 2 hours, or until ready to serve.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation. This is also calculated for the chicken and the marinade together.