In a large pot of boiling water, boil the potatoes until they can be pierced easily with the tip of a knife, about 20 minutes. Drain and let them cool until they can be handled.
Cut the potatoes, skin and all, into rough ¾ inch cubes and place them in a large bowl.
Stir in the red wine vinegar and let sit, stirring occasionally, while you prepare the other ingredients.
Scrub the celery and cut it into small chunks.
Peel the cucumber, seed it and cut it into small chunks.
Rinse the garlic chives, dry and chop finely, reserving a few attractive tips for garnish.
When the potatoes are cool, stir in the vegetables, chives, mayonnaise and mustard.
Season to taste with salt and pepper and adjust the mayonnaise-to-vinegar ratio to suit you.
The salad tastes best if it is left to sit in the fridge for a couple of hours before serving to allow the flavors to mingle.
Stir well before serving and arrange the reserved chive tips on top.
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