Warm Potato Salad
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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
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
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