Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool.
Cut eggs in half and place yolks in a large bowl. Mash yolks with a fork. Chop egg whites finely and add to yolks. Stir in mayonnaise, TABASCO® Buffalo Style Sauce, mustard, celery, and green onion and mix well.
Dice potatoes and stir into mayonnaise mixture until well blended.
Makes 6 to 8 servings.