French Potato Salad

The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.

Step: 1

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.

Step: 2

In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.

Step: 3

Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.

Per Serving: 500 calories; protein 9.3g; carbohydrates 68g; fat 22.4g; cholesterol 0.1mg; sodium 1473.9mg.

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