How to Make Potato Salad with Cream - A Step-by-Step Guide

Potato salad is a classic side dish that can be found at nearly every potluck, picnic, and summer barbecue. There are countless variations of this popular dish, but one that never fails to please is the creamy potato salad. This version is made with a rich and creamy dressing that brings out the natural flavors of the potatoes and adds a deliciously smooth texture to the dish. Whether you're serving it alongside grilled meats or as a standalone meal, this potato salad with cream is a surefire...

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Ingredients

  • 2 ½ pounds potatoes
  • ½ 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
  • ½ teaspoon ground black pepper
  • 1 pinch ground cayenne pepper

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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. 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.
  • Nutrition

    365 cal.

    • Total Fat: 21g
    • Saturated Fat: 12g
    • Cholesterol: 152mg
    • Sodium: 475mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 8g
    • Vitamin C: 17mg
    • Calcium: 71mg
    • Iron: 1mg
    • Potassium: 656mg