These potatoes combine the best of a classic mash and a potato salad, with a little secret dash of vinegar. It’s creamy, tangy, and very forgiving. It can be served warm or cold, and take well to whatever you throw in it—a bit of leftover mirepoix, frozen peas and corn, or bits of ham—making them equally perfect for cozy weekday dinners or as a side in a party spread! The key here is in not skimping on the vinegar or mayo; that delightful tartness in the mash is a game-changer.

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