Warm Potato Salad

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Registered: 03-19-2003
Warm Potato Salad
Mon, 07-21-2008 - 7:01pm
Warm Potato Salad

2 pounds baby Yukon gold potatoes, or red potatoes, quartered
1/2 cup beef consommé, found in the canned soups section of any market
1/4 cup chopped fresh flat leaf parsley
2 T. extra virgin olive oil
1 T. red wine vinegar
Coarse salt and black pepper to taste

Boil potatoes in water for 10 to 12 minutes. Drain and return to hot pot to dry out potatoes. Add room temperature beef consommé, parsley, oil, vinegar and salt and pepper. Toss until the consommé is absorbed by potatoes. Serve at room temperature. Serves up to 6


Life's too short to eat fat free cheese!

BabyFoot.jpg picture by cl-daisy526