Zeughauskeller Potato Salad

Servings: 8
Ingredients:

1 c  Beef stock                        1/2 oz Fresh parsley
1 c  Chicken stock                       1 x  Small onion
3 3/4 lb Mealy potatoes                    1/2 c  Salad dressing

(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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