Zeughauskeller Potato Salad

Zesty Potato Salad


Zeughauskeller Potato Salad


1 cup Beef stock

1 cup Chicken stock

3 3/4 lb Mealy potatoes

1/2 oz Fresh parsley

1 x 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]. 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.

Yield: 8 servings

Zesty Potato Salad


2 Pounds Red Potatoes, peeled -- boiled & cubed

2 Cups Mild Cheddar Cheese -- shredded

2/3 Cup Diced Red Bell Pepper

2/3 Cup Canned Black Beans -- rinsed and drained

1/2 Cup Celery -- thin sliced

1/2 Cup Chopped Jicama

1/3 Cup Green Onions With Tops -- sliced thin

2 Tablespoons Fresh Cilantro -- chopped

1/2 tsp Salt

3/4 c Ranch Dressing

1/2 c Chunky Salsa

Fresh Cilantro Sprigs -- optional

In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt. Combine dressing and salsa; pour over potato mixture. Toss gently to coat. Chill at least 1 hour before serving. Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

Serves 10

Recipe By : http://www.cdkitchen.com


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