Bring a large pot of cold water to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able to handle.

Peel the skins from the potatoes and cut into 1/2"to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and set the potatoes aside to cool, about 15-20 minutes.

Add the celery, green pepper, and onions to the potato mixture. Chop hard boiled egg and add to the potato mixture.

In a medium bowl, mix the mayonnaise, cream and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Chill overnight before serving.