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.