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
• chopped parsley
• chopped tarragon

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.
  
  

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Last updated: The Ides of March, 2001