Recipe By Anonymous
Published Jun 22nd
Prep 30m Cook 30m Additional - Ready In 1h
Servings 6 servings Calories 364.5

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.

Recipe 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

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 364.5
  • Carbohydrate 36.7 g
  • Cholesterol 151.8 mg
  • Fat 21.2 g
  • Fiber 3.3 g
  • Protein 7.9 g
  • Saturated Fat 11.6 g
  • Sodium 474.8 mg
  • Sugar 2.2 g

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  1. Wow, I was hesitant to make this because my family has a "standard" for potato salad (grandma's recipe). However, its still a secret and hasn't passed to my generation yet, and I wanted potato salad now. I dare say this is better than the family recipe, and it hasn't even finished cooling yet. I think - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. 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!
  5. 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; - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. Sorry but this is not good at all.waste of potatoes!