All-American Potato Salad

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3 pounds red potatoes (or baking potatoes), cut into 3/4-inch pieces

8 teaspoons white wine vinegar, divided

3 hard-cooked large eggs

1/4 cup reduced-fat mayonnaise

1/4 cup reduced-fat sour cream

1/4 cup buttermilk

3 tablespoons prepared mustard

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

2/3 cup chopped red onion

2/3 cup chopped red bell pepper

2/3 cup chopped sweet pickles

1/2 cup thinly sliced green onions (about 2 bunches)

6 ounces sugar snap peas, trimmed, blanched, and cut into 3/4-inch pieces (about 2 cups)

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