Mrs. Rockey'S Secret Potato Salad

1. 1

   Boil the potatoes unpeeled. When they are just fork tender (not too soft!), peel and slice them (or, leave them unpeeled if you wish) while they are still fairly hot. Place them in a large mixing bowl and set aside, covered (so they'll stay warm while you make the dressing, etc.).

2. 2

   In a small pan, bring the vinegar to the boiling point.

3. 3

   In a mixing bowl, SLOWLY whisk the vinegar into the beaten eggs. Don't pour the hot vinegar in too fast or the eggs will scramble a bit.

4. 4

   In a double boiler, over medium heat, pour in the egg-vinegar mix and whisk until the blend thickens some, then whisk in the butter and allow to cook for one minute.

5. 5

   Next, stir in the cream (pre-warmed to about 100 degrees F.), TWO tablespoons of the parsley, the onion, and the seasonings.

6. 6

   When the mix is well-blended, pour it over the sliced potatoes and carefully mix the dressing with the potatoes -- I use a big spatula for this.

7. 7

   Allow to cool a bit and sprinkle remaining parsley over the top. Refrigerate and serve cold.

* Per serving · 4 servings · Values may vary.