Potato Salad with Cream Recipe - Allrecipes.com
Potato Salad with Cream Recipe
  • READY IN 1 hr

Potato Salad with Cream

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2007

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

 
Most Helpful Critical Review
Nov 08, 2005

Sorry but this is not good at all.waste of potatoes!

 
Jun 04, 2008

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.

 
Jul 27, 2009

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.

 
Jun 24, 2008

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.

 
Jun 22, 2009

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.

 
Feb 09, 2009

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.

 
Jun 01, 2009

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!

 

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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