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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.













Trans-fat Free, Good source of fiber


3 pounds potatoes
peeled and diced
cup apple cider vinegar
2 teaspoons honey
or sugar
1 ½ teaspoons dry mustard
1 ½ teaspoons salt
¾ teaspoon black pepper
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
4 large eggs
hard-boiled, 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 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.)


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 22920% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 500mg 21%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 15g
Vitamin A 4% Vitamin C 24%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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