Potato Salad

Ingredients

• 8 large potatoes, boiled in skins and chilled
• 2 large cucumbers, chopped very fine
• 2 small onions, chopped very fine
• 3 eggs
• 1 cup vinegar
• 1 heaped teaspoon dry mustard
• ¼ teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons melted butter
• juice of 1 lemon
• 1 cup whipped cream

Directions

1. Dice the chilled potatoes and salt them.

2. Mix the diced potatoes with the chopped cucumbers and onions, and let stand for 1 hour.

3. For the dressing, combine mustard, salt, cayenne pepper, and sugar in a cup, and make smooth with a little cold water.

4. Add enough water to fill the cup halfway, then mix this with the vinegar and heat without boiling.

5. Beat the eggs and pour the hot mixture over them slowly while stirring rapidly to prevent curdling.

6. Add melted butter and lemon juice to the egg mixture.

7. Once cooled, fold in the whipped cream.

8. Let the completed salad stand in a covered dish in the refrigerator for 2 to 3 hours before serving.