1/2 cup vegetable oil
1/4 cup tarragon vinegar
1/4 cup beef consomme
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.
Source : allrecipes.Com