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Categories:
potatoes wine vinegar salt fresh ground pepper beef broth white wine tarragon chervil parsley chives olive oil
Viewed: 50 - Published at: 3 years agoIngredients
- 3 lbs new potatoes
- 14 cup wine vinegar
- 1 12 teaspoons salt
- 1 teaspoon fresh ground pepper
- 3 tablespoons canned consomme (beef broth)
- 13 cup dry white wine
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons chopped fresh chervil
- 1 12 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 34 cup olive oil
Method
- In covered pot, cook potatoes in enough salted boiling water to cover - about 30 minutes or until tender.
- Drain and cool slightly.
- Cut into 1/4 inch slices.
- Place in salad bowl.
- Combine remaining ingredients in another small bowl and mix well.
- Pour over warm potato slices.
- Toss gently.
- Cool and chill.
- Before serving, toss gently again.
