Ingredients

• 750 g - potatoes
• 1/2 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
• 1/2 tsp - ground black pepper
• 1 pinch - ground cayenne pepper
• 1 tsp - salt

How to Make Potato Salad with Cream

• 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.