Side Pannel
Zeughauskeller Potato Salad
Zeughauskeller Potato Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Swiss, Salads, Potatoes
Ingredients List
- 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
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.
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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