1. Whisk together the mayonnaise, red wine vinegar, sugar, and salt (to taste) in a small bowl.

2. Add  ½ c. minced white onion and stir well. Chill while you prepare the rest of the ingredients. It gets better as it develops.

If you have chosen to use russet potatoes, peel the potatoes and discard the potato skins in the garbage. If you prefer waxy potatoes you may leave the skins on, or peel them. Whatever you prefer. 

3. Cut each potato in half, then in quarters. Line up the quarters and cut the potato chunks into 1/2 inch cubes. Reserve the chopped potatoes in a bowl.

4. Boil a large pot of water over high heat. Salt the water well. Carefully drop the cubed potatoes into the boiling water. Boil the potatoes 10-15 minutes or until fork tender. **See note regarding alternative ways to cook the potatoes**

5. Drain the potatoes in a colander. Rinse with cool water to bring the temperature down. Drain well. 

6. Place the potatoes in a large bowl and add the salt, pepper, and 2 tablespoons of red wine vinegar. Allow the potatoes to finish cooling and marinating while you work on the other ingredients.

7. On a cutting board, julienne the red bell pepper into match sticks. Then cut the sticks into thirds and place them into a bowl. 

Repeat with the carrot or you may buy julienned carrots in a bag and just chop them well with a sharp knife. Place the carrots into the bowl with the red bell pepper strips

Chop the celery into small dice. Mince the parsley and chives. Add them all to the bowl. 

8. Combine the potatoes with the chopped veggies and pour the chilled sauce mixture over all of the vegetables and potatoes. 9. Add in the mustard and a couple of shakes of celery seed if desired. Season to taste.

10. Chill 2 hours or overnight. Garnish with additional minced fresh parsley or chives for a beautiful presentation.