Potato Salad Dumas
|Potatoes||6 , peeled and cooked in chicken stock to cover|
|Chicken stock||2 Cup (32 tbs) (To Cover Potatoes And Cook)|
|Salad oil/Olive oil||2 Tablespoon|
|Wine vinegar||2 Teaspoon|
|Dry white wine||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Chopped chervil||2 Tablespoon|
Drain the potatoes well and slice thin.
Sprinkle the potatoes with salt and pepper, olive oil, vinegar, and wine.
Mix well and chill at least 2 hours.
Just before serving toss again lightly with chopped herbs.