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Potato Salad




Tarragon Dressing


  1. Heat 1 inch salted water to boiling.
  2. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes.
  3. Drain and cool.
  4. Rub 2-quart bowl with garlic; discard garlic.
  5. Cut potatoes into 1/4-inch slices; place in bowl.
  6. Dissolve bouillon in hot water; add wine. Pour over potatoes.
  7. Cover and refrigerate, stirring once or twice; drain.
  8. Prepare Tarragon Dressing; gently toss with potatoes.
  9. Sprinkle with parsley.
  10. Garnish with tomato wedges and sliced cooked luncheon meat if desired.
  11. Tarragon Dressing: Shake all ingredients in tightly covered jar.

Yield: 4 to 6 servings


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