Potato Salad with Cream

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

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.