Doug's Tarragon Potato Salad
The Stuff That Goes in It
1 and 1/2 lbs. of new potatoes
2 T. of chicken broth
2 T. of vermouth or white wine
2 T. of Dijon mustard
1 garlic clove: minced
1 shallot: chopped (use green onions, in a pinch)
1 T. wine vingear
2 T. olive oil
What to do:
Clean and slice potatoes. Boil until tender.
Drain. While hot, add vermouth and chicken broth. Let stand
The rest of the stuff is the dressing. Mix it up and pour over the potatoes.
Mix gently and serve either warm or chilled. Salt if needed.
Serve on a bed of lettuce.
Other Search Engines?
Elsewhere in the History Department's Home Page?
Top of the page
Department of History's Home Page
College of Arts and Sciences Home Page
Return to the ETSU Home Page
Last updated: The Ides of March, 2001