No mayonnaise in this robust potato salad, but you 'll love the taste variety. The dressing is the secret. Warm potatoes are tossed with a vinaigrette whipped up with oil, beef consume and tarragon vinegar. Makes four generous servings.
INGREDIENTS (for 5 servings):
- 9 potatoes
- 1/2 cup vegetable oil
- 1/4 cup tarragon vinegar
- 1/4 cup beef consomme
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon ground black pepper
PREPARATION:
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.
In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.
Potato Salad Tips