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French Potato Salad

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  Potatoes 6 Medium
  Garlic 1 Clove (5 gm), cut into halves
  Beef bouillon/Chicken bouillon 1⁄4 Teaspoon
  Hot water 1⁄3 Cup (5.33 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Tarragon dressing 1⁄2 Cup (8 tbs)
  Snipped parsley 3 Tablespoon

i. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
ii. Add potatoes.
iii. Heat to boiling; reduce heat.
iv. Cover and cook until tender, 30 to 35 minutes.
v. Drain and cool.
vi. Rub 2-quart bowl with garlic; discard garlic.
vii. Cut potatoes into 1/4 inch slices; place in bowl.
viii. Dissolve bouillon in hot water; add wine.
ix. Pour over potatoes.
x. Cover and refrigerate, stirring once or twice; drain.
xi. Prepare Tarragon Dressing; gently toss with potatoes.
xii. Sprinkle with parsley.
xiii. Garnish with tomato wedges and sliced cooked luncheon meat if desired.

Recipe Summary

Side Dish

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