Potato Salad with Cream

Description

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 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

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 6