TUNA-POTATO SALAD

2 pounds potatoes (about 6 medium)
1 teaspoon instant chicken bouillon
1/3 cup hot water
1/3 cup dry white wine
2 cans (6-1/2 ounces each) tuna in water, drained
1/2 cup sliced green onions
Tarragon Dressing (below)
Lettuce leaves
3 slices bacon, crisply fried and crumbled

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer until tender, 30 to 35 minutes; drain and cool. Cut potatoes crosswise into 1/4-inch slices. Dissolve chicken bouillon in hot water; add wine. Pour over potatoes, tuna and onions. Cover and refrigerate, stirring occasionally, at least 4 hours. Prepare Tarragon Dressing; gently toss with tuna mixture. Spoon onto lettuce; sprinkle with bacon. Garnish with green onion pieces if desired.

6 servings (about 1-1/3 cups each).

Variation
Salmon-Potato Salad: Substitute 1 can (15-1/2 ounces) salmon, drained and flaked, for the tuna.

Tarragon Dressing
3 tablespoons olive or vegetable oil
2 tablespoons vinegar
1 clove garlic, finely chopped
1 teaspoon Dijon-style mustard
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
1/8 teaspoon pepper

Shake all ingredients in tightly covered jar.