Fourth of July Potato Salad Recipe

Name: Fourth of July Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds potatoes peeled and diced; ⅓ cup apple cider vinegar; 2 teaspoons honey or sugar; 1 1/2 teaspoons dry mustard; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper ground; 1/2 cup sour cream, light; 1/4 cup mayonnaise, light; 1/4 cup greek yogurt plain and low-fat; 1/4 cup milk if you prefer richer taste, you can use heavy cream; 1 cup onions chopped; 4 large eggs hard-boiled, peeled and chopped

Servings: persons

3 pounds potatoes peeled and diced
⅓ cup apple cider vinegar
2 teaspoons honey or sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons salt
3/4 teaspoon black pepper ground
1/2 cup sour cream, light
1/4 cup mayonnaise, light
1/4 cup greek yogurt plain and low-fat
1/4 cup milk if you prefer richer taste, you can use heavy cream
1 cup onions chopped
4 large eggs hard-boiled, peeled and chopped

1
Bring a large pot of salted water to a boil, add the potatoes and let cook until tender.
2
While the potatoes cook, in a large bowl, whisk together the vinegar, sugar, mustard, salt and pepper.
3
Drain the potatoes, stir them into the vinegar mixture and let them marinate for 30 minutes to develop the flavors.
4
In a small bowl, whisk the sour cream, mayonnaise, yogurt and milk or heavy cream.
5
Fold this creamy mixture into the potato mixture along with the onions and chopped eggs.
6
Cover and chill before serving if you wish.
7
(This salad keeps for up to 3 days in the refrigerator.
8
It's best to add the eggs just before serving and make sure you keep it refrigerated.)

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds potatoes peeled and diced, ⅓ cup apple cider vinegar, 2 teaspoons honey or sugar, 1 1/2 teaspoons dry mustard, and more.

Yes, Fourth of July Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fourth of July Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions