All Recipes Best Recipe 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 calories carbohydrate: 36.7 g cholesterol: 151.8 mg fat: 21.2 g fiber: 3.3 g protein: 7.9 g saturatedFat: 11.6 g servingSize: - sodium: 474.8 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

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.