Recipe for cooking potato salad

Super Salad Recipes :: Potato Salads

6 med. potatoes (2 lb.)
1 clove garlic, halved
1/4 tsp. instant beef or chicken bouillon
1/3 C. hot water
1/3 C. dry white wine
Tarragon Dressing
3 Tbsp. minced parsley

Heat 1 in. salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 min. Drain and cool.

Rub 2-qt. bowl with garlic; discard garlic. Cut potatoes into 1/4-in. slices; place in bowl. Dissolve bouillon in hot water; add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice; drain.

Prepare Tarragon Dressing; gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges and sliced cooked luncheon meat if desired.

Makes approximately 4 to 6 servings.

Tarragon Dressing
3 Tbsp. extra virgin olive oil or canola oil
2 Tbsp. tarragon vinegar
2 Tbsp. minced chives
1 tsp. salt
1 tsp. dark prepared mustard
1/2 tsp. dried tarragon leaves
1/8 tsp. pepper

Shake all ingredients in tightly covered jar.