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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: (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.
| Ingredients:
1 Cup(s) Beef stock
1 Cup(s) Chicken stock
3 3/4 Pound(s) Mealy potatoes
1/2 Ounce(s) Fresh parsley
1/2 Cup(s) Salad dressing |
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