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 Facts
| Amount Per 1 Serving | |||
| Calories | 297.97 Kcal (1248 kJ) | ||
| Calories from fat | 111.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 19% | |
|---|---|---|---|
| Cholesterol | 141.61mg | 47% | |
| Sodium | 561.94mg | 23% | |
| Potassium | 717.9mg | 15% | |
| Total Carbs | 39.37g | 13% | |
| Sugars | 7.74g | 31% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 2.7mg | 15% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 110.66 Kcal (463 kJ) | ||
| Calories from fat | 41.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 19% | |
|---|---|---|---|
| Cholesterol | 52.59mg | 47% | |
| Sodium | 208.7mg | 23% | |
| Potassium | 266.62mg | 15% | |
| Total Carbs | 14.62g | 13% | |
| Sugars | 2.87g | 31% | |
| Dietary Fiber | 2.2g | 24% | |
| Protein | 3.05g | 16% | |
| Vitamin C | 2.8mg | 13% | |
| Vitamin A | 0.7mg | 64% | |
| Iron | 1mg | 15% | |
| Calcium | 35mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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