Cook whole potatoes in boiling salted water for 20-25 minutes, until almost tender. Be sure to use a big pot so they are in an even layer on the bottom.

Drain and let cool slightly, until cool enough to touch. Slice the potatoes into ½-inch pieces and place in a large bowl. Pour 2 tablespoons of the white wine vinegar over the potatoes while they are still hot. Let cool completely.

Meanwhile, cook and crumble your bacon and shred your cheese.

In a small bowl, mix together the mayonnaise, Greek yogurt, remaining teaspoon of white wine vinegary, sugar, paprika, salt, pepper and cayenne, if using. Stir until smooth.

Place the cooled potatoes in a large bowl. Add corn, shredded cheddar cheese and about half of the bacon and green onions. (See notes.)

Add the mayonnaise and Greek yogurt mixture and stir until everything is well coated. Refrigerate at least an hour and up to 24 hours.

When ready to serve, top with the remaining bacon and green onions. Enjoy!