| 1 | (this recipe is an early approximation of the original recipe. |
| 2 | All amounts have been converted from the original metric, and reduced). |
| 3 | Salad dressing: about ?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. |
| 4 | A sharp yellow mustard rather than a brown one). |
| 5 | Every utensil must be scrupulously clean, then scalded, including pans. |
| 6 | -- peel and cut up potatoes. |
| 7 | Cook until "almost ready", then drain (trying to retain starch). |
| 8 | Put in pan. |
| 9 | -- pour boiling stock over potatoes to bring out the starch and bind the potatoes together. |
| 10 | Let sit 45 minutes to absorb. |
| 11 | -- chop parsley and onions (to taste) by hand. |
| 12 | Add to potatoes, toss; let sit in hot mixture to add flavor. |
| 13 | -- pour salad dressing over salad: toss |
