Potato Salad with Cream Recipe

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Potato Salad with Cream
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 297.97 Kcal (1248 kJ)
Calories from fat 111.2 Kcal
% Daily Value*
Total Fat 12.36g 19%
Cholesterol 141.61mg 47%
Sodium 561.94mg 23%
Potassium 717.9mg 15%
Total Carbs 39.37g 13%
Sugars 7.74g 31%
Dietary Fiber 5.92g 24%
Protein 8.22g 16%
Vitamin C 7.6mg 13%
Vitamin A 1.9mg 64%
Iron 2.7mg 15%
Calcium 94.3mg 9%
Amount Per 100 g
Calories 110.66 Kcal (463 kJ)
Calories from fat 41.3 Kcal
% Daily Value*
Total Fat 4.59g 19%
Cholesterol 52.59mg 47%
Sodium 208.7mg 23%
Potassium 266.62mg 15%
Total Carbs 14.62g 13%
Sugars 2.87g 31%
Dietary Fiber 2.2g 24%
Protein 3.05g 16%
Vitamin C 2.8mg 13%
Vitamin A 0.7mg 64%
Iron 1mg 15%
Calcium 35mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
  • 8

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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