Begin by washing and cutting the Yukon Gold potatoes into bite-sized pieces. Place them in a large pot and cover with cold water. Bring to a boil, then simmer for about 15-20 minutes until fork-tender. Drain and cool slightly.

While the potatoes are cooking, combine the mayo, Creole-Style Ranch Dressing, white vinegar, smoked paprika, garlic powder, and optional hot sauce in a small bowl. Whisk until fully blended and refrigerate.

Once the potatoes are drained, return them to the pot and add the white vinegar, mixing gently. Let sit for at least 20 minutes at room temperature.

Wash and finely chop the celery, scallions (or red onions), and pickles. Place in a large mixing bowl.

Gently fold the cooled potatoes into the bowl with the chopped vegetables, and pour the chilled dressing over. Mix gently to coat everything.

Serve immediately or refrigerate for at least 30 minutes before serving for best flavor.