Potato Salad - cooking recipe

Ingredients

3 lb. red potatoes
1/4 c. chicken stock
1/4 c. white wine vinegar
1 tsp. Dijon mustard
1 tsp. salt
1 tsp. pepper
1/4 c. parsley, chopped
1/2 c. olive oil (light)
1 tsp. tarragon (fresh), chopped
4 scallions, cut

Preparation

Cook and cut up potatoes.
Heat stock and pour over warm potatoes.
Add vinegar, mustard, oil, salt and pepper.
Sprinkle with herbs and allow to stand for full flavor.
Serves 6 to 8. Red pepper, chopped, is a pleasant addition.