Zippy Potato Salad

• 2 lbs new potatoes
• 3 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup shallot, minced
• 1/4 cup chopped garlic scape, if available
• 1/4 cup spring onion, chopped
• 6 hard-boiled eggs, peeled & roughly chopped
• 1 chipotle chile in adobo, minced & mashed well
• 1 cup mayonnaise
• 1/2 cup plain yogurt
• 1/4 cup prepared mustard, grainy is my favorite

1. Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
2. Stir in chopped vegetables & eggs.
3. Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
4. Chill until serving time.

potatoes, apple cider vinegar, salt, pepper, shallot, garlic scape, spring onion, eggs, well, mayonnaise, plain yogurt, prepared mustard

Taken from www.food.com/recipe/zippy-potato-salad-378830 (may not work)