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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is from Atlanta Cooknotes - sooo wonderful - perfect for picnics and cookouts! Ingredients:
3 lbs new potatoes |
1/4 cup wine vinegar |
1 1/2 teaspoons salt |
1 teaspoon fresh ground pepper |
3 tablespoons canned consomme (beef broth) |
1/3 cup dry white wine |
1 tablespoon chopped fresh tarragon |
2 teaspoons chopped fresh chervil |
1 1/2 tablespoons chopped parsley |
1 tablespoon chopped chives |
3/4 cup olive oil |
Directions:
1. In covered pot, cook potatoes in enough salted boiling water to cover - about 30 minutes or until tender.
2. Drain and cool slightly.
3. Cut into 1/4 inch slices.
4. Place in salad bowl.
5. Combine remaining ingredients in another small bowl and mix well.
6. Pour over warm potato slices.
7. Toss gently.
8. Cool and chill.
9. Before serving, toss gently again.
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