Potatoe salad with cream

Ingredients

* 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
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.

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