12 to 14 potatoes
1 lb. fresh green beans (or 1 box frozen green beans)
6 to 8 slices bacon; fried and drained

Slice potatoes (do not peel) into 1/4 inch slices. Cover with salted water and boil for 10 to 15 minutes and drain. Cook green beans until first tender and drain. Mix vegetables together and crumble bacon on top. Add dressing.

DRESSING:

1/4 c. salad oil
1/4 c. tarragon vinegar
1/4 c. undiluted consomme soup (beef)
1/2 c. chopped green onion
1/4 c. chopped parsley
1 garlic clove; crushed or garlic salt to taste
1 tsp. dry mustard
1/2 tsp. sweet basil
1/2 tsp. taragon seasoning

Mix together and pour slowly over mixture above. Can be served warm or cold.