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
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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