Fourth of July Potato Salad

Name: Fourth of July Potato Salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters cider vinegar; 2 teaspoons dry mustard; 1 teaspoons ground black pepper; 3 hard-cooked eggs, peeled and chopped; 59 milliliters heavy cream; 118 milliliters mayonnaise; 177 milliliters chopped onion; 1 kilograms potatoes, peeled and diced; 2 teaspoons salt; 118 milliliters sour cream; 2 teaspoons white sugar

Need a gluten free and vegetarian side dish? Fourth of July Potato Salad could be an awesome recipe to try. One portion of this dish contains roughly 7g of protein, 18g of fat, and a total of 289 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. The Fourth Of July will be even more special with this recipe. Head to the store and pick up onion, sugar, ground pepper, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Salt And Pepper

Potato

Mustard

Vinegar

Sugar

Water

Equipment you will use

Whisk

Bowl

Pot

Drain the potatoes, stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors.

Ingredients you will need

Potato

Vinegar

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.)

Ingredients you will need

Heavy Cream