3 tbsp. vinegar
3 tbsp. vegetable oil
1 tsp. Dijon mustard
1/2 c. hot beef bouillon
Chopped parsley
Salt and pepper to taste
5 lbs. potatoes
5 scallions, chopped

Scrub and/or peel firm white potatoes. Boil until tender, but not soft. Slice as soon as cool enough to handle. Mix the vinegar, oil, mustard into hot bouillon. Pour over potatoes and chopped scallions. Mix well. Add parsley, salt and pepper; stir. Cover and chill.