French Potato Salad - cooking recipe

Ingredients

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

Preparation

Cook potatoes, covered, in enough boiling salted water to cover for 30 minutes, or just until fork-tender.
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.
Pour over warm potatoes, gently, to coat with liquid.
Serve warm or let cool and refrigerate. Before serving, toss gently again.
Makes 8 servings.