Zeughauskeller Potato Salad

Recipe Ingredients

1 cup	237ml	Beef stock
1 cup	237ml	Chicken stock
3 3/4 lbs	1702g / 60oz	Mealy potatoes
1/2 oz	14g	Fresh parsley
1 oz	28g	Onion (small)
1/2 cup	118ml	Salad dressing

Recipe Instructions

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.

Source:
Cooking Light, October 1994, page 134

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.