Instructions: Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes, toss with 1 tablespoon of white wine vinegar and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.

In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, remaining white wine vinegar and sugar and stir to combine. Season with hot pepper sauce, salt and pepper to taste. Add the potatoes, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.

This recipe yields 4 to 6 servings.

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