| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Swiss | Salads, Swiss, Potatoes, Vegetables | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
(The Zeughauskeller is a big, cheerful restaurant in Zuerich which specializes in sausages, as well as serving steak, chicken, fish, and very good beer and Swiss wine, in an atmosphere of relaxed history [the restaurant building used to be the town armory, and working weapons still hang on the walls]. The following recipe is for their potato salad. They go through twenty metric tons of it per year.) (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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