Baked Potato Salad - cooking recipe

Ingredients

1 c. hot water
2 chicken bouillon cubes
2 Tbsp. instant minced onion
1 tsp. instant minced garlic
1/4 c. olive or salad oil
2 Tbsp. white vinegar
2 tsp. tarragon leaves, crushed
1/4 tsp. black pepper
2 lb. small red potatoes, cut in quarters and unpeeled

Preparation

Combine water, bouillon cubes, onion and garlic and let stand 10 minutes.
Add to mixture, oil, vinegar, tarragon and pepper. Place potatoes in shallow 3-quart casserole dish.
Pour dressing over all, tossing to coat.
Bake at 350\u00b0, uncovered, until potatoes are fork-tender, about 35 to 40 minutes, stirring occasionally.
Serve at room temperature on lettuce leaves or as a hot vegetable dish.
Makes 6 servings.