Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N 1 | clove garlic -- cut into |
6 md potatoes -- about 2 lb.
: halves
¼ ts instant beef bouillon -- or : chicken
⅓ c hot water
⅓ 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
½ ts dried tarragon
⅛ ts pepper
To Prepare Salad: Heat 1-inch salted water (½ 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 ¼-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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