 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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. Ingredients:
2 1/2 pounds potatoes |
1/2 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 |
1/2 teaspoon ground black pepper |
1 pinch ground cayenne pepper |
Directions:
1. 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.
2. 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.
|
|