Potato Salad With Cream

• 2 1/2 pounds potatoes
• 1/2 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
• 1/2 teaspoon ground black pepper
• 1 pinch ground cayenne pepper

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.

potatoes, vinegar, eggs, butter, heavy cream, parsley, onion, mustard, salt, ground black pepper, ground cayenne pepper

Taken from www.allrecipes.com/recipe/18239/potato-salad-with-cream/ (may not work)