potato salad

Category: Uncategorized


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
Tarragon Dressing
3 tablespoons minced parsley

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

Rub 2-quart bowl with garlic; discard garlic. Cut potatoes into 1/4-inch 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.

Yields 4 to 6 servings.

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

Shake all ingredients in tightly covered jar.




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potato salad

Category: appetizers, soup


Potato Salad

1 cup raw bacon
1 onion, chopped
3 tablespoons flour
1 1/2 cups water
2/3 cup vinegar
1/2 cup parsley, minced
2/3 cup granulated sugar
2 teaspoons celery seed
6 cups almost done red potatoes, sliced

Preheat oven to 375 degrees F.

Saute onion and bacon together, then add flour and cook together for one or two minutes.

Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes.




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