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.
INGREDIENTS (for 6 servings):
- 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
PREPARATION:
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.
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