French Potato Salad (The New York Times Cookbook)

8 medium potatoes (I use red bliss with skin)  If you use other kind of potato, then peel of course.

1 tsp salt

1/2 tsp ground pepper

1/4 cup wine vinegar

2 tble consomme

2 tble dry white wine

1/2 tble dried tarragon

1 tble chopped parsley

1/2 cup oil (I use canola)

1. cook  the potatoes in boiling water until tender but still firm, about thirty minutes.  My variation is that I like to steam the potatoes, not boil.  I find that the skins tend to stay on and that the potato is less watery.

2.  slice potato while still warm into 1/4 ” thick pieces.  Place in large bowl.

3. In another bowl, combine the salt, pepper, vinegar, consomme and wine.  Mix until the salt dissolves.  Add the remaining ingredients and mix well.  Pour over the potatoes and toss gently but thoroughly, until all the liquid is absorbed.  May be served warm or cold.

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