Texas potato salad

Monday was Memorial Day in the U.S., when we remember the men and women who died serving in the US armed forces. Barbequing with family and friends is one of the big traditions. It was funny, because I stopped at a few stores (this is the U.S., so of course every store is open despite it being a federal holiday) and asked the clerks when they were getting out. All three said hopefully in time for the family barbeque! So, for my family barbeque, I volunteered to make the side dishes and dessert and found this recipe in this month's "Cook's Country." Have I mentioned how much I love this magazine? Almost as much as Justin loved this potato salad!

Ingredients

1/2 cup red wine vinegar
1 1/2 tsp sugar
Salt and pepper
1 tsp yellow mustard seeds
1/2 small red onion
2 jalapeno chiles (1 sliced into thin rings, the other stemmed, seeded, and minced)
3 lbs Yukon Gold potatoes, peeled and cut into 3/4 inch pieces
6 tbsp mayonnaise (I used low fat)
6 tbsp yellow mustard
1/4 tsp cayenne pepper
2 large hard-cooked eggs, cut into 1/4 inch pieces
2 celery ribs, minced

Directions

1) Combine vinegar, sugar, 1 1/2 tsp salt, and mustard seeds in bowl and microwave until steaming, about 2 minutes. Whisk until sugar and salt are dissolved. Add onion and jalapenos and set aside until cool, 15-20 minutes. Strain onion and jalapenos through fine-mesh strainer set over bowl.
2) Meanwhile, combine potatoes, 8 cups water, and 1 tbsp salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are just tender, 10-15 minutes. (This is a good time to hard boil the eggs if you haven't already.)
3) Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tbsp reserved vinegar mixture over hot potatoes and toss gently until evenly coated. (Discard remaining vinegar mixture or keep for another recipe.) Refrigerate until cool, about 30 minutes, stirring once halfway through chilling.
4) Whisk mayonnaise, mustard, 1/2 tsp pepper, and cayenne together in bowl until combined. Add mayonnaise mixture, pickled vegetables, eggs, and celery to potatoes and stir gently to combine. Season with salt and pepper to taste. Cover and refrigerate to let flavors blend, about 30 minutes.