6 med. potatoes (2 lbs.)
6 slices bacon
8 oz. green beans

DRESSING:

1/2 c. dry white wine
1/2 c. olive oil
1/4 c. tarragon vinegar
2 tbsp. chopped fresh parsley
1/4 c. chopped green onions
1 tsp. salt
1/4 tsp. pepper

Combine dressing ingredients. Cook potatoes until tender. Slice potatoes while warm. Fry bacon until crisp. Crumble. Cook green beans until tender. Combine beans, bacon and potatoes. Toss with dressing. Makes 6 (1 cup) servings.