Ingredients:

• 750 g – Potatoes
• 1/2 cup – vinegar, boiling
• 4 – eggs, beaten
• 1 tbsp – Butter
• 1 cup – heavy Cream
• 4 tbsp – chopped fresh Parsley
• 2 tbsp – chopped Onion
• 2 tsp – dry mustard
• 1/2 tsp – ground black pepper
• 1 pinch – ground cayenne pepper
• 1 tsp – salt

Method:

1. Peel the potatoes and add to a large pot of boiling salted water.
2. Cook until tender but still firm, about 15 minutes. Drain, cool and cube.
3. Place into a large bowl and set aside.
4. In a double boiler, bring vinegar to a boil.
5. Gradually beat in eggs and cook over simmering water until thickened.
6. Stir in butter and cook 1 minute.
7. Whisk in cream, parsley, onion, mustard, salt, pepper and cayenne.
8. Pour over hot potatoes and combine.
9. Cool, sprinkle with parsley and refrigerate until serving time.