Preparation:
Bring water and potatoes to boil. Cook 5-6 minutes until tender. Drain well. Put potatoes into large mixing bowl. For dressing: Mix dissolved bouillon, mayonnaise, cayenne, mustard, vinegar, dried onion, dried parsley, dried tarragon, salt and pepper together until well blended. Add dressing to cooked potatoes. Toss gently together. Slice hard-cooked eggs over all. Refrigerate until ready to eat. To serve line outside edge of bowl with lettuce leaves.
Approximately 6-8 minutes. |
