Search
by Ingredient

Fourth of July Potato Salad

StarStarStarStarHalf star

Your rating

Recipe

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 servings

Prep

25 min

Cook

22 min

Ready

76 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 pounds potatoes
peeled and diced
Camera
cup apple cider vinegar
Camera
2 teaspoons honey
or sugar
Camera
1 ½ teaspoons dry mustard
Camera
1 ½ teaspoons salt
Camera
¾ teaspoon black pepper
ground
Camera
½ cup sour cream, light
¼ cup mayonnaise, light
* Camera
¼ cup greek yogurt
plain and low-fat
Camera
¼ cup milk
if you prefer richer taste, you can use heavy cream
Camera
1 cup onions
chopped
Camera
4 large eggs
hard-boiled, peeled and chopped
Camera

Ingredients

Amount Measure Ingredient Features
1.4 kg potatoes
peeled and diced
Camera
79 ml apple cider vinegar
Camera
1E+1 ml honey
or sugar
Camera
7.5 ml dry mustard
Camera
7.5 ml salt
Camera
3.8 ml black pepper
ground
Camera
118 ml sour cream, light
59 ml mayonnaise, light
* Camera
59 ml greek yogurt
plain and low-fat
Camera
59 ml milk
if you prefer richer taste, you can use heavy cream
Camera
237 ml onions
chopped
Camera
4 large eggs
hard-boiled, peeled and chopped
Camera

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.)



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 22920% 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?
 

Email this recipe