“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.” - by Sallie
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 364 cal
- 18%
- Fat
- 21.2 g
- 33%
- Carbs
- 36.7 g
- 12%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"First off I made the serving size to 4 which made the ingredients list all weird, but followed it as best I could. I didn't have any parsley - which didn't matter. But what I did do, was put all the..." See more seasoning into the cream before I boiled the vinegar (which didn't boil) but got really hot. I thought I had messed it up because the eggs kind of cooked scrambled, but I whisked in the cream real quick. It was so so good, I hate hard boiled eggs - This was a great Potato Salad I'll be making this again"
Kaye Lynn
"I don't know why the unkind review but I think this recipe sounds wonderful and I plan to try it very soon. The sauce is basically homemade mayonnaise, which is delicious. I don't see how you could go..." See more wrong with a recipe that contains real cream, it has to be rich and creamy. Only thing I would do is add some chopped hard boiled eggs, I gotta have them in my potato salad. Also, I will make this the day before so it's icy cold."
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