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Potato Salad




  • 6 medium potatoes (2 pounds)
  • 1 clove garlic, halved
  • 1/4 teaspoon instant beef or chicken bouillon
  • 1/3 cup hot water
  • 1/3 cup dry white wine
  • 3 tablespoons minced parsley

Tarragon Dressing

  • 3 tablespoons olive oil or vegetable oil
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons minced chives
  • 1 teaspoon salt
  • 1 teaspoon dark prepared mustard
  • 1/2 teaspoon dried tarragon leaves
  • 1/8 teaspoon pepper


  1. Salad: 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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