Put the bundle in a medium saucepan along with the wine and garlic.
Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine.
Dice DYP's into 1-inch dice pieces and add to the saucepan.
Add cold water to cover by 1 inch and the salt and Bring to a boil over medium-high heat.
Drain the potatoes, and discard the herb bundle.
Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, spicy chipotle sauce, salt, and season with pepper, to taste.
Gradually whisk in the oil to make a smooth dressing.
Add the warm potatoes to the dressing and toss very gently to combine.
Add the celery, red bell peppers and the corn and set aside to cool.
When ready to serve, carefully fold in the parsley and scallions. Serve