Peel potatoes. Cut into bite-sized pieces. Cook for 10-12 minutes in a steamer basket. Test with a fork for doneness, tender but not too tender which would have them fall apart. Let cool on countertop.
Place 2 large eggs in a small sauce pan with enough water to cover the eggs. Boil on high until water begins to boil, then reduce to medium-low and cook for 10 minutes. Drain water and run cold tap water in the pan to help cool the eggs enough to be handled. Remove the shell and cut eggs with a paring knife into bite-sized pieces.
In a medium bowl, stir together the first 5 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover. Chill.
Makes 5 cups, approx. 10 servings. If you have fewer people eating, this recipe can be easily halved.