How to Make Fourth of July Potato Salad - A Step-by-Step Guide

Fourth of July is a time for celebration, and what better way to celebrate than with a delicious and festive dish? This Fourth of July Potato Salad is the perfect addition to any Independence Day gathering. Packed with flavor and color, this potato salad is sure to be a hit with friends and family alike.

One of the great things about this recipe is its versatility. You can use any type of potato you like – red, yellow, or even sweet potatoes. The key is to cook them just right so they...

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Ingredients

  • 3 pounds potatoes, peeled and diced
  • ⅓ cup cider vinegar
  • 2 teaspoons white sugar
  • 1 ½ teaspoons dry mustard
  • 1 ½ teaspoons salt
  • ¾ teaspoon ground black pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup heavy cream
  • ¾ cup chopped onion
  • 3 hard-cooked eggs, peeled and chopped

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.)
  • Nutrition

    325 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 89mg
    • Sodium: 589mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 6g
    • Vitamin C: 12mg
    • Calcium: 51mg
    • Iron: 1mg
    • Potassium: 590mg