Peal your potatoes and cut into bite sized cubes, boil until tender. Drain and do not rinse. Mix mayo, vinegar, mustard, add chopped hard boiled eggs. Fold in potatoes gently with the cucumber or whatever you like to add celery or onion until coated, garnish with fresh chives. Cover and refrigerate or put in a cooler until the cookout is ready!
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. (tip fresh eggs sometimes peel hard add a 1 tablespoon of vinegar to the water) Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Stir the mayonnaise, Picante Tequila Mustard, cilantro, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with cilantro.