Ingredients
- 6 medium potatoes -- about 2 lb.
- 1 clove garlic -- cut into halves
- 1/4 teaspoon instant beef bouillon
- 1/3 cup hot water
- 1/3 cup dry white wine
- 3 tablespoons parsley -- snipped
- Tarragon Dressing:
- 3 tablespoons olive oil
- 2 tablespoons tarragon vinegar
- 2 teaspoons chives -- snipped
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried tarragon
- 1/8 teaspoon pepper
Directions
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.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
French Style Potato Salad