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Place potatoes in large saucepan, add water to cover by 1 inch, and add 1 tablespoon salt.
Bring to simmer over medium-high heat, reduce heat to medium, and continue to simmer until potatoes are tender, 8 to 10 minutes.
Drain potatoes and transfer to large bowl.
Drizzle vinegar over warm potatoes and let sit, tossing occasionally, until vinegar is absorbed, about 10 minutes.
Whisk mayonnaise, sour cream, Creole mustard, hot sauce, 1 ½ teaspoons salt, and ½ teaspoon pepper together in bowl.
Add dressing, parsley, celery, bell pepper, scallions, and eggs to potatoes and toss to combine.
Cover and refrigerate for at least 1 hour or up to 2 days.
Season with salt and pepper to taste before serving.