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Up-North French Potato Salad

From Pleasures of the Palate: Recipes from Bucks County, Pennsylvania.
Contributed by Shirley Cummings. Yield: 8 servings.

Ingredients:

Salad:

1 pound (1/2 kg) bacon, cooked and drained (I usually substitute Silva linguiça)
3 pounds (1.5 kg) small red new potatoes, baked, unpeeled, cut in 1/4" slices
1 pound (1/2 kg) fresh green beans, cooked

Dressing:

1/2 cup (115 mL) olive oil
1/4 cup (60 mL) tarragon vinegar
1/4 cup (60 mL) beef consomme
1/3 cup (80 mL) chopped scallions
1/4 cup (60 mL) fresh parsley, chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) dry mustard
1/2 teaspoon (2.5 mL) basil
1/2 teaspoon (2.5 mL) tarragon
freshly ground pepper

Combine beans, potatoes and bacon; pour the dressing over and toss lightly. Marinate for 2 to 3 hours at room temperature and serve at room temperature. [We usually eat it right away.]