Instead of mashed potatoes tonight, try this potato salad, served warm. My husband loves it so much he goes back for seconds and thirds. It is awesome with pot roast. The white balsamic vinegar gives it the dreamy quality and the canola style mayonaise makes it so creamy.
Boil potatoes until fork tender, about 20 minutes, then drain them.
Add finely chopped onion into a large bowl.
Add potatoes and sprinkle with first tablespoon of vinegar and stir. Sprinkle and stir remaining two tablespoons of vinegar. Stir well until the potatoes absorb all the vinegar. Potatoes may be cut smaller if desired.
Add the mayonaise and pepper and stir creating the creamiest, dreamiest potato salad.