3 lb. waxy or new potatoes
1/4 c. wine vinegar
1 1/2 tsp. salt
1 tsp. freshly ground pepper
3 tbsp. canned condensed consomme, undiluted
1/3 c. dry white wine
1 tbsp. chopped fresh tarragon, or 1 tsp. dried tarragon leaves
2 tsp. chopped fresh chervil, or 1/2 tsp. dried chervil leaves
1 1/2 tbsp. chopped parsley
1 tbsp. chopped chives
3/4 c. salad or olive oil

1. Scrub and rinse potatoes well. Cook unpeeled potatoes, covered, in enough boiling, salted water to cover, 30 minutes, or just until fork tender.

2. Drain. Peel, then slice while still warm into 1/4 inch thick slices into salad bowl.

3. In bowl or jar with tight fitting lid, combine vinegar and rest of ingredients; mix very well.

4. Pour dressing over warm potatoes; toss gently to coat with liquid. Let cool, then refrigerate, covered, several hours or overnight. Before serving, gently toss again. Makes 8 servings.