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Zeughauskeller Potato Salad

Zeughauskeller Potato Salad recipe image
This American salad features Beef stock, Chicken stock, Mealy potatoes, Fresh parsley. It delivers hearty, protein-packed satisfaction. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 621.1
Dietary: Gluten-free
Description
This American salad features Beef stock, Chicken stock, Mealy potatoes, Fresh parsley. It delivers hearty, protein-packed satisfaction. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Beef stock
  • 1 cup Chicken stock
  • 3 3/4 pound Mealy potatoes
  • 1/2 ounce Fresh parsley
Directions
  1. 1
    Small onion 1/2 c Salad dressing (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].
  2. 2
    The following recipe is for their potato salad.
  3. 3
    They go through twenty metric tons of it per year.) (This recipe is an early approximation of the original recipe.
  4. 4
    All amounts have been converted from the original metric, and reduced.) .
  5. 5
    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.
  6. 6
    a sharp yellow mustard rather than a brown one).
  7. 7
    Every utensil must be scrupulously clean, then scalded, including pans.
  8. 8
    ~- Peel and cut up potatoes.
  9. 9
    Cook until "almost ready", then drain (trying to retain starch).
  10. 10
    Put in pan.
  11. 11
    Pour BOILING stock over potatoes to bring out the starch and bind the potatoes together.
  12. 12
    Let sit 45 minutes to absorb.
  13. 13
    Chop parsley and onions (to taste) by hand.
  14. 14
    Add to potatoes, toss; let sit in hot mixture to add flavor.
  15. 15
    ~- Pour salad dressing over salad: toss

Nutrition Facts

Servings 8

Amount Per Serving
Calories 621.1kcal
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 5.6g28%
Cholesterol 100.2mg34%
Sodium 117.9mg5%
Total Carbohydrate 72.4g25%
Dietary Fiber 9.4g38%
Sugars 3.4g
Protein 40.3g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, beef, boiling, chicken, fresh, mealy, parsley, potato, potatoes, salad, stock, title, vegetables, zeughauskeller
Read it online: https://www.chefs-mate.com/recipe/zeughauskeller-potato-salad-2/