Potato Salad with Cream

21 Ratings
  • 5 Rating Star 10
  • 3 Rating Star 5
  • 4 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1
Read Reviews

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
Advertisement

Ingredients

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.

    Ads will not print with your recipe

  • 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

Per Serving:
364.46 calories; 7.88 g protein; 36.7 g carbohydrates; 21.23 g fat; 151.76 mg cholesterol; 474.79 mg sodium.Full Nutrition

Reviews (19)

Read All Reviews

Most helpful positive review

mrsrussellinoz
11/26/2007
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 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
Helpful
(52)

Most helpful critical review

Schnauzer Mom
11/08/2005
Sorry but this is not good at all.waste of potatoes!
Helpful
(47)
21 Ratings
  • 5 Rating Star 10
  • 3 Rating Star 5
  • 4 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
mrsrussellinoz
11/26/2007
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 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
Helpful
(52)
Kaye Lynn
06/04/2008
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 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.
Helpful
(50)
Schnauzer Mom
11/08/2005
Sorry but this is not good at all.waste of potatoes!
Helpful
(47)
Anonymous
07/27/2009
Super good!! This does not deserve bad reviews BUT you need to realize it is for the most part a recipe for homemade mayo and if you don't like the ingredients you won't like the end result. Personally I didn't change a thing but I am a fan of homemade mayo. The sugar suggestion is good if you like a milder flavor. Also no need to boil the vinegar since it only needs to be hot enough to cook the egg. And yes it will appear scrambled for a bit. I did continue to cook mine after adding cream etc. to get the consistency I wanted as well as blending the flavors a bit more.
Helpful
(35)
Cheryl Thompson Majchrowicz
06/24/2008
I am giving this 3 stars but the potential is there to be a 5. It needs some tweaking. First the vinegar did not boil(i don't know if this is essential). Second it needs salt and pepper and i think more onion. Lastly needs to be creamier. Pouring this hot mixture over hot potatoes just absorbs.
Helpful
(21)
Anonymous
06/22/2009
The texture was awesome but the vinegar is overpowering. I was going to throw it out but decided to try adding sugar. It made a huge difference. I added about 4 Tbsp.
Helpful
(20)
E
02/09/2009
Amazing potato salad! I was very skeptical at some of the ingredients when I was making it namely the vinegar and the egg. It all came together wonderfully though! I wasn't making it for any gathering just for us to have around for side dishes. I probably should have known to cut it in half; it made a lot! Due to some of the ingredients in it I was reluctant to keep it more than a few days. I will definitely make this again. It would be great at a summer potluck.
Helpful
(16)
Kay Cole
06/01/2009
Great base! I beat 3 eggs into the vinegar and then hard boiled 2 more to chop and add later. I also added chopped celery and topped with chopped green onion. I will use this again!
Helpful
(11)
evenstareleni
07/08/2010
Wow I was hesitant to make this because my family has a "standard" for potato salad (grandma's recipe). However its still a secret and hasn't passed to my generation yet and I wanted potato salad now. I dare say this is better than the family recipe and it hasn't even finished cooling yet. I think next time I would add a bit more mustard and cayenne since I like things with a little zing. But this recipe is delicious and I'll definitely use it again (at all non-family functions).
Helpful
(10)
More Reviews