9 med. potatoes (3 lbs.)
1/2 c. oil
1/4 c. tarragon vinegar
1/4 c. beef bouillon
1/4 c. thinly sliced green onions
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. pepper

Cook potatoes, slice round. Cool slightly. Combine rest as dressing, toss with potatoes. Serve at room temperature.