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Potato Salad with Cream


"My mother-in-law wrote her recipe down for me 25 years ago. It is still one of my favorites. The parsley is optional in this recipe."
Original recipe yield: 6 servings.
Prep Time:
30 Minutes
Cook Time:
30 Minutes
Ready In:
1 Hour
Servings:
6

INGREDIENTS:

  • 2 1/2 pounds potatoes
  • 1/2 cup vinegar, boiling
  • 4 eggs, beaten
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons chopped onion
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pinch ground cayenne pepper

DIRECTIONS:

  1. Peel the potatoes and add to a large pot of boiling salted water. Cook until tender but still firm, about 15 minutes. Drain, cool and cube. Place into a large bowl and set aside.
  2. In a double boiler, bring vinegar to a boil. Gradually beat in eggs and cook over simmering water until thickened. Stir in butter and cook 1 minute. Whisk in cream, parsley, onion, mustard, salt, pepper and cayenne. Pour over hot potatoes and combine. Cool, sprinkle with parsley and refrigerate until serving time.