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Title: Zeughauskeller Potato Salad
Categories: Salad
Yield: 8 Servings
| 1 | c | Beef stock |
| 1 | c | Chicken stock |
| 3 3/4 | lb | Mealy potatoes |
| 1/2 | oz | Fresh parsley |
| Small onion | ||
| 1/2 | c | Salad dressing |
(This recipe is an early approximation of the original recipe. All amounts have been converted from the original metric, and reduced.)
Salad dressing: About 1/2 C of a good mayonnaise, the fresher the better ~- I think the Zeughauskeller makes their own fresh, every day -- mixed to taste with German-style mustard (i.e. a sharp yellow mustard rather than a brown one).
Every utensil must be scrupulously clean, then scalded, including pans. -- Peel and cut up potatoes. Cook until "almost ready", then drain (trying to retain starch). Put in pan. -- Pour BOILING stock over potatoes to bring out the starch and bind the potatoes together. Let sit 45 minutes to absorb. -- Chop parsley and onions (to taste) by hand. Add to potatoes, toss; let sit in hot mixture to add flavor. -- Pour salad dressing over salad: toss.
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