Potato Salad With Cream

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.