1/4 c. tarragon vinegar
1 1/2 tsp. salt
1 tsp. pepper
1/4 c. condensed consomme (undiluted)
1/3 c. dry white wine
1 tbsp. tarragon (dried)
3/4 c. olive oil
2 tbsp. chopped fresh chives

Mix all ingredients well in small bowl. 1 tsp. salt 1 lb. zucchini 2 tbsp. olive oil

Boil potatoes until tender, peel. Toss with dressing until coated well.

Cut zucchini into 1/3 inch slices. Saute in oil until tender (4 minutes). Cool. Add to potatoes and toss. Serve warm or cold.