Italian Potato Salad

Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium-high and cook for 10–15 minutes or until the potatoes are easily pierced with a paring knife. Drain and let cool slightly. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery, green onions, and defrosted corn. Chop the hard-boiled eggs and add to the potato mixture.

In a medium bowl, mix the mayonnaise, pesto, mustard, capers, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.