| 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 <nlberry@prodigy.net> on
Jun 11, 1997
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