POTATO SALAD WITH CREAM

Potato Salad with Cream image

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.

Provided by Sallie

Categories Salad Potato Salad Recipes No Mayo

Time 1h

Yield 6

Number Of Ingredients 11

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Ingredients

2 ½ pounds potatoes
½ 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
½ teaspoon ground black pepper
1 pinch ground cayenne pepper

Steps:

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.
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.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 36.7 g, Cholesterol 151.8 mg, Fat 21.2 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 11.6 g, Sodium 474.8 mg, Sugar 2.2 g