Potato Salad with Cream recipe
All Recipes Salad Potato Salad Recipes No Mayo
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
Nutrition Info
- 364.5 caloriescarbohydrate: 36.7 gcholesterol: 151.8 mgfat: 21.2 gfiber: 3.3 gprotein: 7.9 gsaturatedFat: 11.6 gservingSize: -sodium: 474.8 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Potato Salad with Cream
Directions
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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.