Texas Potato Salad with Mustard and Pickled Onions

Ingredients:

• 1.2 kg of young red potatoes
• 1.5 cups red wine vinegar
• 2 tablespoons of sugar
• 1 tsp. mustard seeds
• 1 small red onion, thinly sliced ​​into half rings
• 6 hard-boiled eggs, coarsely chopped
• 1 roasted red pepper, thinly sliced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tbsp. grainy mustard
• 1/4 cup coarsely chopped parsley

Preparation:

1. In a small saucepan, bring the vinegar, sugar, mustard seeds, and 1 tablespoon of salt to a boil and cook until the sugar and salt dissolve, about 1 minute. Pour everything into a small bowl and let cool for 10 minutes. Add the onions and stir. Cover and refrigerate for at least 1 hour or up to 24 hours. Then drain the brine from the onions, but do not discard it.
2. Place the potatoes in a large saucepan, cover with cold water to a height of 2 inches (5 cm), and add 2 tablespoons of salt. Bring to a boil over high heat and cook until tender. The potatoes are ready when easily pierced with a knife. Drain, cool slightly, and slice into 1.5 cm (0.5 in) thick slices.
3. Place the warm potatoes in a large bowl. Add the eggs, pickled onions, and red pepper. Separately, mix together the mayonnaise, mustard, and a few tablespoons of the onion brine, season with salt and pepper. Pour the dressing over the potatoes, sprinkle with parsley, and toss gently. Season with salt and pepper to taste. Serve the salad warm. Or cover tightly and refrigerate for at least 2 hours. Then serve chilled.