Zeughauskeller potato salad

1 servings

Ingredients

Quantity Ingredient
1 cup Beef stock
3¾ pounds Mealy potatoes
1 cup Chicken stock
½ ounce Fresh parsley
1 small Onion
½ cup Salad dressing

Directions

INGREDIENTS

DIRECTIONS

(This recipe is an early approximation of the original recipe. All amounts have been converted from the original metric, and reduced.) Salad dressing: About ½ cup 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.

Submitted By EARL SHELSBY On 11-18-94

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