Potato Salad

Yield: 4 to 6 servings

Ingredients

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
• 3 tablespoons minced parsley

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

Instructions

Salad

1. Heat 1 inch salted water to boiling.
2. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes.
3. Drain and cool.
4. Rub a 2 quart bowl with garlic; discard garlic.
5. Cut potatoes into 1/4 inch slices; place in bowl.
6. Dissolve bouillon in hot water; add wine. Pour over potatoes.
7. Cover and refrigerate, stirring once or twice; drain.
8. Prepare Tarragon Dressing; gently toss with potatoes.
9. Sprinkle with parsley.
10. Garnish with tomato wedges and sliced cooked luncheon meat if desired.

Tarragon Dressing

1. Shake all ingredients in tightly covered jar.