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

Cook potatoes in boiling salted water for 20 to 25 minutes or just until tender; drain. Cool slightly. Peel and slice potatoes. Combine oil, vinegar, consomme, green onions, parsley, salt and pepper. Toss gently with sliced potatoes. Cover and chill for several hours or overnight. Great for picnics and barbeques.