Fourth of July Potato Salad
No flag day or 4th of July celebration would be complete without a potato salad. This version is lighter and healthier that the tradition mayonaise only version but every bit as tasty. It's best made the day before. A great make-ahead classic side-dish so you can enjoy the day more.
Yield
8 servingsPrep
25 minCook
22 minReady
76 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
potatoes
peeled and diced |
|
| ⅓ | cup |
apple cider vinegar
|
|
| 2 | teaspoons |
honey
or sugar |
|
| 1 ½ | teaspoons |
dry mustard
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¾ | teaspoon |
black pepper
ground |
|
| ½ | cup |
sour cream, light
|
|
| ¼ | cup |
mayonnaise, light
|
*
|
| ¼ | cup |
greek yogurt
plain and low-fat |
|
| ¼ | cup |
milk
if you prefer richer taste, you can use heavy cream |
|
| 1 | cup |
onions
chopped |
|
| 4 | large |
eggs
hard-boiled, peeled and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
potatoes
peeled and diced |
|
| 79 | ml |
apple cider vinegar
|
|
| 1E+1 | ml |
honey
or sugar |
|
| 7.5 | ml |
dry mustard
|
|
| 7.5 | ml |
salt
|
|
| 3.8 | ml |
black pepper
ground |
|
| 118 | ml |
sour cream, light
|
|
| 59 | ml |
mayonnaise, light
|
*
|
| 59 | ml |
greek yogurt
plain and low-fat |
|
| 59 | ml |
milk
if you prefer richer taste, you can use heavy cream |
|
| 237 | ml |
onions
chopped |
|
| 4 | large |
eggs
hard-boiled, peeled and chopped |
|
Directions
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 develop the flavors.
In a small bowl, whisk the sour cream, mayonnaise, yogurt and milk or heavy cream.
Fold this creamy mixture into the potato mixture along with the onions and chopped eggs.
Cover and chill before serving if you wish. (This salad keeps for up to 3 days in the refrigerator. It's best to add the eggs just before serving and make sure you keep it refrigerated.)
