Tailgate Redskin Potato Salad

• .75 cups cider vinegar
• .75 cups red wine vineger
• 2 tablespoons sugar
• .25 teaspoons ground allspice
• .25 teaspoons red pepper flakes
• 1 teaspoon kosher salt
• 1/2 red onion
• 2.5 pounds redskin potatoes
• 5 hard boiled eggs
• 1 cup mayonnaise
• 2 tablespoons spicy mustard
• 2 tablespoons stoneground mustard
• 2 teaspoons fresh ground black pepper
• 1 bunch cilantro

1. Combine vinegers, sugar, allspice, salt and red pepper flakes and bring to a boil. Stir until salt and sugar dissolve, remove from heat and let cool slightly.
2. Thinly slice onion, add to warm vinegar mixture. Cool in refrigerator overnight if possible until onions soften.
3. Add potatoes to a large pot, add enough water to cover by 2". Liberally salt. Boil until easily pierced with a pairing knife. Drain and let cool just long enough to safely handle.
4. While potatoes are cooling, whisk together mayo, mustards, 3 tablespoons pickling liquid and black pepper. Taste and add salt if need.
5. Roughly chop cilantro and hard boiled eggs.
6. Slice potatoes into 1/2 inch slices
7. In a large bowl add still warm potatoes, egg, cilantro, pickled onion and dressing. Gently toss until well combined. Taste and season with salt and pepper as needed.
8. Cover and refrigerate for at least 3 hours, overnight is better.

cider vinegar, red wine vineger, sugar, ground allspice, red pepper, kosher salt, red onion, potatoes, eggs, mayonnaise, spicy mustard, stoneground mustard, fresh ground black pepper, cilantro

Taken from food52.com/recipes/35622-tailgate-redskin-potato-salad (may not work)