Rating: 4 stars 4
22 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

365 calories; protein 7.9g; carbohydrates 36.7g; fat 21.2g; cholesterol 151.8mg; sodium 474.8mg. Full Nutrition
Advertisement