This potato recipe from Food52 Resident Yi Jun Loh combines the best of a classic mash and a potato salad, with a little dash of vinegar. It’s creamy, tangy, very forgiving, and can be served warm or cold. GET THE RECIPE ►► https://f52.co/3pnkpkjPREP TIME: 10 minutesCOOK TIME: 15 minutesSERVES: 4 to 6INGREDIENTS5 potatoes, Yukon Gold or russet work best1/2 cup mayonnaise, preferably Japanese Kewpie1/2 teaspoon Dijon mustard1 1/2 tablespoons rice vinegar1/2 teaspoon ground black pepper1 tablespoon salt, for seasoning the water, plus 1 teaspoon for the actual mashSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.