Potato Salad with Cream Recipe

Ingredients
<br>- 2 ½ pounds potatoes
<br>- ½ cup vinegar, boiling
<br>- 4  eggs, beaten
<br>- 1 tablespoon butter
<br>- 1 cup heavy cream
<br>- 4 tablespoons chopped fresh parsley
<br>- 2 tablespoons chopped onion
<br>- 2 teaspoons dry mustard
<br>- 1 teaspoon salt
<br>- ½ teaspoon ground black pepper
<br>- 1 pinch ground cayenne pepper
<br><p></p>Directions
<br>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.
<br>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.
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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

Directions
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.

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