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

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

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.