French Potato Salad

• 3 lb. waxy or new potatoes
• 1/4 c. wine vinegar
• 1 1/2 tsp. salt
• 1 tsp. freshly ground pepper
• 3 Tbsp. canned condensed consomme
• 1/3 c. dry white wine
• 1 Tbsp. chopped chives
• 3/4 c. salad or olive oil
• 1 Tbsp. chopped fresh tarragon or 1 tsp. tarragon leaves
• 2 tsp. chopped fresh chervil or 1/2 tsp. chervil leaves
• 1 1/2 Tbsp. chopped parsley

1. Cook potatoes, covered, in enough boiling salted water to cover for 30 minutes, or just until fork-tender.
2. Drain, peel and slice while still warm into 1/4-inch thick slices into salad bowl. In bowl or jar with tight fitting lid, combine vinegar and rest of ingredients; mix very well.
3. Pour over warm potatoes, gently, to coat with liquid.
4. Serve warm or let cool and refrigerate. Before serving, toss gently again.
5. Makes 8 servings.

potatoes, wine vinegar, salt, freshly ground pepper, condensed consomme, white wine, chives, salad, tarragon, chervil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889073 (may not work)