Southern Potato Salad

Ingredients:

3 Kg
Red Potatoes, 3 cm cubes, boiled for 10 minutes, in Water with 6 g of Salt, drain, allow to cool
1
Red Onion, thinly sliced from toot to stem, soaked 20 minutes in
60 ml White Wine Vinegar, and Water
40 ml
Olive Oil
1
Carrot, pealed, shredded
2
Red Peppers, thinly sliced
3 stalks
Celery, sliced into thirds lengthwise, finely sliced
2
Pickled Cherry Peppers, finely chopped
120 g
Gherkin Pickles, finely chopped
20 g
Sriracha Sauce
6
Scallions, thinly sliced
8
Radishes, finely chopped
4
Eggs, poached for 13 minutes in lightly Salted Water, chopped
3 g (ish)
Garlic Plus
Sauce:
- 220 g
  Mayonnaise
- 60 g
  Dijon Mustard
- 40 g
  Honey
- 10 g
  Pickle Juice
- 60 g
  Relish
- 3 cloves
  Garlic, crushed
- 12 g
  Salt
- 4 g
  Paprika
- 4 g
  Pepper, ground
- 6 g
  Dill, ground

Method:

In a fry pan on medium high heat, add Oil, allow to get hot. Add Celery, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 4 minutes. Add Red Peppers, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Allow to cool.
In a bowl add Sauce ingredients. Mix well. Add Cherry Peppers, Onion, Pickles, Radish, and Scallions. Mix well.
Add in Red Peppers, Carrot, and Celery, mix well. Add in Potatoes, mix well. Add in Eggs, carefully mix.
Let rest 6 hours before serving.