Potato Salad with Cream

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.

Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
365 Calories

Recipe Instructions

Step 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.
Step 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.
Potato Salad with Cream
Potato Salad with Cream

Ingredients

  • 1 teaspoon salt
  • 1 tablespoon butter
  • ½ teaspoon ground black pepper
  • 4 eggs, beaten
  • 1 cup heavy cream
  • 1 pinch ground cayenne pepper
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons chopped onion
  • 2 teaspoons dry mustard
  • 2 ½ pounds potatoes
  • ½ cup vinegar, boiling

Categories

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