Zippy Potato Salad - cooking recipe

Ingredients

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

Preparation

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.
Stir in chopped vegetables & eggs.
Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
Chill until serving time.