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potato Salad 6 Medium Potatoes (2 Pounds)
1 Clove Garlic, Halved
1/4 Teaspoon Instant Beef Or Chicken Bouillon
1/3 Cup Hot Water
1/3 Cup Dry White Wine
tarragon Dressing
3 Tablespoons Minced Parsley heat 1 Inch Salted Water To Boiling. Add Potatoes. Heat To Boiling; Reduce Heat. Cover And Cook Until Tender, 30 To 35 Minutes. Drain And Cool. rub 2-quart Bowl With Garlic; Discard Garlic. Cut Potatoes Into 1/4-inch Slices; Place In Bowl. Dissolve Bouillon In Hot Water; Add Wine. Pour Over Potatoes. Cover And Refrigerate, Stirring Once Or Twice; Drain. prepare Tarragon Dressing; Gently Toss With Potatoes. Sprinkle With Parsley. Garnish With Tomato Wedges And Sliced Cooked Luncheon Meat If Desired. yields 4 To 6 Servings. tarragon Dressing
3 Tablespoons Olive Oil Or Vegetable Oil
2 Tablespoons Tarragon Vinegar
2 Tablespoons Minced Chives
1 Teaspoon Salt
1 Teaspoon Dark Prepared Mustard
1/2 Teaspoon Dried Tarragon Leaves
1/8 Teaspoon Pepper shake All Ingredients In Tightly Covered Jar. |
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