In a medium bowl, combine red wine vinegar, sugar, and salt.

Add thinly sliced onions and sliced jalapenos to the bowl.

Marinate the onion and jalapeno mixture for at least 30 minutes, up to 2 hours, stirring occasionally.

Drain the marinated mixture, reserving the pickling juice.

Place potatoes in a large pot, cover with cold water, and add salt.

Bring the water to a boil over high heat.

Reduce heat to maintain a gentle boil and cook potatoes until just tender.

Drain the potatoes and rinse well with cold water to stop cooking and cool them down.

Chop the cooled potatoes into approximately 1-inch cubes.

Set the chopped potatoes aside.

Cook ditali pasta in boiling salted water until al dente.

Drain the pasta and rinse thoroughly with cold water.

In a large bowl, combine the diced potatoes and cooked ditali pasta.

Add the hard-boiled eggs, celery, cucumber chunks, and the drained onion and jalapeno mixture to the bowl.

Add mayonnaise, mustard, and half of the reserved pickling juice to the bowl.

Season with salt and pepper to taste.

Gently mix to combine all ingredients and evenly distribute the dressing.

Add more mayonnaise if the mixture is not well covered with dressing.

Taste and adjust seasonings as needed.

Add more pickling juice if desired.

Refrigerate for at least 2 hours to allow flavors to meld.

Serve chilled.