Fourth of July Potato Salad

• 3 pounds potatoes peeled and diced
• 13 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.)

potatoes, apple cider vinegar, honey, mustard, salt, black pepper, sour cream, mayonnaise, greek yogurt, milk, onions, eggs

Taken from recipeland.com/recipe/v/fourth-of-july-potato-salad-50578 (may not work)