French Potato Salad
|Freshly ground black pepper||1⁄2 Teaspoon|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
|Tarragon leaves||1⁄2 Tablespoon, dried|
|Parsley||1 Tablespoon, chopped|
|Oil||1⁄2 Cup (8 tbs)|
1. Cook the potatoes in boiling salted water until tender but still firm, about thirty minutes.
2. Peel the potatoes while still warm and cut into slices one-quarter inch thick. Place in a salad bowl.
3. In another bowl, combine the salt, pepper, vinegar, consomme and wine. Mix until the salt dissolves. Add the remaining ingredients and mix well. Pour over the potatoes and toss gently but thoroughly, until all the liquid is absorbed. May be served warm or cold.