| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | French | Salads | 1 | Servings |
INGREDIENTS
| 6 | md | Potatoes, about 2 lb. |
| 1 | Clove garlic, cut into halves | |
| 1/4 | ts | Instant beef bouillon, or chicken |
| 1/3 | c | Hot water |
| 1/3 | c | Dry white wine |
| 3 | tb | Parsley, snipped —-Tarragon Dressing—– |
| 3 | tb | Olive oil, or vegetable oil |
| 2 | tb | Tarragon vinegar |
| 2 | ts | Chives, snipped |
| 1 | ts | Salt |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Dried tarragon |
| 1/8 | ts | Pepper |
INSTRUCTIONS
To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in bowl. Dissolve bouillon in hot water. Add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain. To Prepare Dressing: Shake all ingredients in tightly covered jar and gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges if desired. Posted to MC-Recipe Digest V1 #643 by Nancy Berry <[email protected]> on Jun 11, 1997
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