Jervis Family Recipes

INGREDIENTS

8 medium potatoes

1 tsp salt

½ tsp pepper

¼ cup white wine vinegar

2 tbsp chicken consommé (liquid stock)

2 tbsp dry white wine

½ tbsp dried tarragon

1 tbsp chopped parsley

½ cup oil

STEPS

1. Cook potatoes in salted water for 30 minutes or until tender.
2. Drain, peel potatoes while still warm and cut into slices approximately ¼ inch thick.
3. Place into salad bowl.
4. In another bowl combine salt pepper vinegar, consommé and wine and mix until salt is dissolved.
5. Add tarragon parsley and oil.
6. Mix well.
7. Pour over potatoes and toss gently.
8. Can be served warm or cold.