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