9 med. potatoes (3 lbs.)
1/2 c. salad oil
1/4 c. tarragon vinegar
1/4 c. beef consomme
1/2 - 1 tsp. pepper
1/4 c. thinly sliced green onion
2 tbsp. snipped parsley
1 tsp. salt
Lettuce

In saucepan, cook potatoes, covered, in boiling salted water for 20 to 25 minutes or until just tender; drain. Cool slightly. Peel and slice potatoes. Combine oil, vinegar, consomme, green onion, parsley, salt and pepper. Toss gently with sliced potatoes. Cover and chill several hours or overnight. If desired, serve on individual lettuce lined plates. Makes 8 servings.