Created by Teejay on April 12, 2015
Step 1: Place potatoes in a pot with water to cover. Bring to the boil, then cook until the largest potato is easily pierced with a small skewer or cake tester. Drain in a colander and allow them to cool just slightly.
Step 2: In a large mixing bowl, whisk the red wine vinegar, sugar, salt and pepper until sugar and salt dissolve
Step 3: When the potatoes are cool enough to handle, but still warm, slice them in half, then place into a bowl with the vinegar mixture; gently toss the potato halves in the vinegar mixture.
Step 4: Dice the eggs over the potatoes, add the diced onion, and stir gently to combine.
Step 5: Whisk together the mayonnaise with oil, minced garlic and mustard, then stir into the potato mixture; toss to coat well.
Step 6: Season with additional salt and pepper as needed.
Step 7: Refrigerate 2 hours or 24 hours (the longer chilling time the better the flavor will be).