“Our country's birthday on the Fourth of July is traditionally celebrated with parades, American flags waving in the breeze, fireworks exploding in summery skies, and picnics under cool shade trees. Of course, the picnic has almost always included potato salad, often this creamy old-time version.” - by LIBERTY1234
Ingredients
Adjust Servings
Original recipe yields 8 servings
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 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
Amount Per Serving (8 total)
- Calories
- 325 cal
- 16%
- Fat
- 18.5 g
- 28%
- Carbs
- 34.7 g
- 11%
Based on a 2,000 calorie diet
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Reviews (57)
Rate This Recipe
JAMIMASMOM
"This recipe was a bomb until it was "doctored" up a bit. It needs some zest such as using Miracle Whip & Mayo combined for flavor, which is was lacking. Thank goodness potato's are cheap. I also adde..." See mored more salt, pepper & some pimento as well as celery."
PamelaSue
"fantastic potato salad ... I was worried when some people said the cider vinegar was too much ... but I found it to be perfect ... didn't add eggs ... put 2 chopped ribs of celery and a chopped bunch ..." See moreof green onions in ... added 1/3 cup diced cilantro and 6 slices of crumbled bacon ... this is a keeper!"
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