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New Potato & Zucchini Salad
Dressing
1/4 cup of tarragon
1 1/2 teaspoons of salt
1 teaspoon of freshly ground pepper
1/4 cup of canned condensed consommé, undiluted
1/3 cup of dry white wine
1 1/2 tablespoons of chopped fresh tarragon or 1 1/2 tablespoons of dried tarragon leaves
2 tablespoons of chopped fresh chives or dill
3/4 cup of salad or olive oil
2 pounds of very small new potatoes
Boiling water
1 teaspoon of salt
1 pound ( 3 medium) zucchini
2 tablespoons of salad or olive oil |
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Do Ahead:
Make Dressing: In a bowl or jar with tight fitting lid, combine vinegar and rest of dressing ingredients; mix very well.
Scrub potatoes. Place in medium saucepan; add boiling water to cover, along with salt. Bring to boiling; boil gently, covered, 30 minutes or just until fork tender.
Drain, then peel potatoes; while still war, toss with dressing in large bowl until very well coated.
Wash zucchini; cut into 1/3 inch thick slices.
In oil in medium skillet, sauté zucchini, turning occasionally, until just tender - about 3 minutes; cool slightly.
Add to potato mixture; toss gently. Salad can be served warm. Or let cool; cover and refrigerate until thoroughly chilled. Toss several times in marinade.
To serve: Before serving, toss gently again to coat with dressing. Makes 8 servings
 
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