(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.