Wash potatoes, and peel them if desired (I keep the peels on mine, personal preference). Place potatoes in a large pot. Fill pot with cold water, and place pot on the stove and bring potatoes to a boil. Boil for 12 to 18 minutes until potatoes are tender and can be pierced with a fork.

Place potatoes in a large mixing bowl, and toss with white vinegar, and allow potatoes to cool. The vinegar will absorb into the warm potatoes, infusing them with flavor.

Once potatoes are cool enough to handle, dice into 1/2 inch thick bite-sized pieces. Add potatoes back to the bowl.

To the potatoes, add the chopped hardboiled eggs, low sodium mayonnaise, sour cream, mustard powder, celery, and green onions. Toss well to combine. Top with lemon pepper seasoning.

Cover and refrigerate for at least 1 hour before serving.