What’s the twist???…balsamic vinegar. It’s a good way to add a burst of flavor and cut the fat out of your recipe. I use a 1:3 ratio of vinegar to mayo. But, you can add as little or as much as you want. I usually make my potato salad the previous day so that the flavors can soak in. Instead of adding more mayo the next day when the salad appears dry, I just add more vinegar. Give it a try!