Tarragon Potato Salad - cooking recipe

Ingredients

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

Preparation

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