Potato Salad with Cream recipe

All Recipes Salad Potato Salad Recipes No Mayo

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

Nutrition Info

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
servingSize: -
sodium: 474.8 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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