Servings: 8
3 lb, peeled, cubed
Apple cider vinegar
1/3 cup
White sugar
2 tbsps.
Dry mustard
1 ½ tsps.
1 ½ tsps.
Freshly ground black pepper
¾ tsps.
½ cup
Sour cream
½ cup
Heavy cream
¼ cup
Chopped onion
¾ cup
Eggs, hard-boiled, cooled, peeled, chopped 
Hearty Potato Salad
40 m
40 m
Ready in:
80 m
  1. Fill a large pot with water up to two-thirds and bring to boil.
  2. Add cubed potatoes, let simmer until tender.
  3. Add sugar, apple cider vinegar, mustard, pepper, and salt to a large bowl; whisk to combine.
  4. Drain cooked potatoes, transfer to the bowl with the mixture, stir to coat. Set aside for half an hour to marinate.
  5. In another bowl, whisk sour cream with heavy cream and mayo. Gently fold the creamy mixture into the potatoes, while gradually adding onions and eggs. Cover with a lid or plastic wrap. Serve chilled.
  6. The salad keeps in the fridge for up to 3 days.