3 tbsp. white wine vinegar
1 tsp. salt
1/4 tsp. freshly ground pepper
3 tbsp. canned condensed consomme, undiluted
1/4 c. dry white wine
1 tbsp. chopped fresh basil or 1 1/2 tsp. dried basil leaves
1 1/2 tbsp. chopped fresh chives
1 red pepper (8 oz.)
1 green pepper (8 oz.)
2 lb. very small new potatoes
Boiling water
1 tsp. salt
2 tbsp. chopped parsley

Make dressing. In bowl or jar with tight fitting lid, combine vinegar and rest of dressing ingredients; mix very well.

Broil peppers, 6 inches from heat, turning with tongs, until skin of peppers becomes blistered and charred, about 10 minutes in all.

Place hot peppers in Dutch oven, cover kettle, and let peppers stand 10 minutes.

Peel off charred skin with sharp knife, Cut each pepper in half; remove ribs and seeds and cut out any dark spots. Slice into 1/2-inch strips. Add to dressing.

Scrub potatoes. Place in medium saucepan; add boiling water to cover, along with salt. Bring to boiling; boil gently, covered, 30 minutes or just until fork-tender.

Drain, then peel potatoes; while still warm, toss with dressing in large bowl until very well coated.

Serve salad warm; or let cool, and refrigerate, tossing several times in marinade. Before serving, toss gently again. Sprinkle with chopped parsley.

Makes 8 servings.