1 c. hot water
2 bouillon cubes
2 tbsp. instant minced onion
1 tsp. instant minced garlic
1/4 c. olive oil
2 tbsp. white vinegar
2 tsp. tarragon leaves, crushed
1/4 tsp. black pepper
2 lbs. sm. red potatoes, cut into quarters

Combine hot water, bouillon cubes, minced onion and garlic. Let stand 10 minutes. Add oil, vinegar, tarragon and pepper. Place potatoes in shallow (long) 3 quart casserole. Pour dressing over, tossing to coat. Bake uncovered at 350 degrees for 40-50 minutes, stirring occasionally. Serves 6.