Fourth of July Potato Salad Recipe

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Type: Fourth of July Potato Salad Free Cooking Recipe – Holiday

No other!

Ingredients / Directions
3 pounds potatoes
peeled and diced
1/3 cup(s) cider vinegar
2 teaspoons white sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/2 cup(s) mayonnaise
1/2 cup(s) sour cream
1/4 cup(s) heavy cream
3/4 cup(s) chopped onion
3 hard-cooked eggs
peeled and chopped Bring a large pot of salted water to a boil
add the potatoes and let cook until tender. While the potatoes cook
in a large bowl
whisk together the vinegar
sugar
mustard
salt and pepper. Drain the potatoes
stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors.
In a small bowl
whisk the mayonnaise
sour cream and heavy cream. Fold this creamy mixture into the potato mixture along with the onions and hard-cooked eggs. Cover and chill before serving if you wish. (This salad keeps for up to 3 days in the refrigerator.)

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