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| Potato Salad with Cream |
My mother-in-regulation wrote her recipe down for me 25 years ago. It continues to be considered one of my favorites. The parsley is optional on this recipe.
Ingredients :
- 2 ½ kilos potatoes
- ½ cup vinegar, boiling
- four eggs, crushed
- 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
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H |
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Notes :
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