Tarragon Potato Salad

• 10 medium red potatoes (3 lb.)
• 1/2 tsp. instant beef bouillon powder
• 1/4 c. warm water
• 1/2 c. mayonnaise
• 1/4 c. vinegar
• 1/4 c. thinly sliced green onion
• 2 Tbsp. snipped parsley
• 2 tsp. fresh snipped tarragon or 1/2 tsp. dried crushed tarragon
• 1/2 to 1 tsp. pepper

1. Scrub potatoes well.
2. Leave skins on.
3. In a 4 1/2-quart Dutch oven or kettle, cook potatoes covered in boiling, salted water 20 to 25 minutes, until just tender.
4. Drain.
5. Cool slightly (or do the day before) and cut into 1/4-inch slices.
6. Dissolve bouillon in water.
7. Combine with mayonnaise, vinegar, parsley, tarragon and pepper.
8. Toss gently and chill several hours or overnight.
9. Serve on leaf lettuce.
10. Serves 8 to 10.

red potatoes, instant beef bouillon powder, warm water, mayonnaise, vinegar, green onion, parsley, fresh snipped tarragon, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206214 (may not work)