4 lg. potatoes
1 (10 oz.) can consomme
1 clove garlic, whole
1 c. diced ham
1/4 c. sliced green onion
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley

DRESSING:

3 tbsp. white wine vinegar
2 tbsp. olive oil
1/2 tsp. Dijon mustard
1/4 tsp. salt

1. Pare the potatoes and quarter. Cook in consomme with garlic until tender. Drain, reserving broth for soup or gravy.

2. Dice potatoes, add ham and green onion.

3. Combine dressing ingredients, drizzle over potatoes, tossing gently. Sprinkle with cheese and parsley. Serve at room temperature.