Recipe by Sallie
"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."
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2 1/2 pounds
chopped fresh parsley
ground black pepper
ground cayenne pepper
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
Sorry but this is not good at all.waste of potatoes!
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Salad with Cream
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 191
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