Have you been looking for a new potato salad for your picnic table? I made this recipe for Mother’s Day and I quite liked it. Posted on allrecipes.com, it got my attention because its author inherited the recipe from her mother-in-law over 25 years ago. Potato salad enriched with cream? What’s not to like?
I made mine with Yukon golds which gave the salad a pale yellow hue. The egg/cream dressing was intriguing, smooth and delicious. It had just the right amount of zing from the vinegar and a certain richness form the eggs and cream. It was certainly a lovely change from traditional potato salads.
2 1/2 pounds potatoes
1/2 cup cider vinegar, boiling
4 eggs, beaten
1 Tbsp. butter
1 cup heavy cream
1/4 cup finely chopped fresh parsley
2 Tbsp. finely chopped onion
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. ground black pepper
1 pinch ground cayenne pepper
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, whisking often. The mixture will be thick like mayonnaise. Whisk in butter. Whisk in cream, parsley, onion, mustard, salt, pepper and cayenne. Pour over hot potatoes and combine. Stir until evenly blended. Sprinkle with additional parsley (if desired). Refrigerate until serving time.
This salad can be made one day ahead.