Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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