POTATO SALAD with CREAM

POTATO SALAD with CREAM


2-1/2 lbs. potatoes
½ cup vinegar, boiling
4 eggs, beaten
1 Tbsp. butter
1 cup heavy cream
4 Tbsp. chopped, fresh parsley
2 Tbsp. chopped onion
2 tsp. dry mustard
1 tsp. salt
2 tsp. dry mustard
1 tsp. salt
½ tsp. ground black pepper
1 pinch cayenne pepper


1. Peel the potatoes and add to a large pot of salted boiling water. Cook until tender but still firm, about 15 minutes. Drain, cool and cube. Place in 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 for 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.

Yield: 6 servings.