Mother's German Potato Salad - Mrs. Alfred Holland

Mother's German Potato Salad

4 or 5  average sized Russet potatoes
4-6 hard cooked eggs
salt and pepper, to taste
3 tbsp heavy cream - 35%
2 tbsp sugar
1 tbsp vinegar

Boil potatoes with jackets on. When done, drain and cool. Remove skins from potatoes, dice or slice. Gut up the hard cooked eggs - reserving one for garnish. In bowl combine potatoes and eggs. Combine the 3 tbsp heavy cream and 2 tbsp sugar. Stir until sugar is completely dissolved. Add the vinegar. It will thicken some. Add salt and pepper. Pour this mixture over the potatoes and eggs. Mix well. IIf the salad seems too dry, make up another recipe fo the cream, sugar, vinegar mixture and stir in.) Chives or onions my be added, if desired. Garnish with remaining cooked egg and parsley. Chill an hour or two so flavors can blend.
This is a nice salad for people who do not care for mayonnaise. The cream, sugar, vinegar dressing can also be used for boiled shredded cabbage; raw cabbage for cole slaw; and boiled green beans - always use salt and pepper to taste with this mixture.
I was brought up on this type of dressing as my mother never used mayonnaise.
- - Mrs. Alfred Holland
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966