1 1/2 lbs. sm. red potatoes
3 tbsp. dry white wine
1/2 c. light olive oil
2 tbsp. white wine vinegar
2 tsp. Dijon style mustard
1/2 - 1 tsp. tarragon
1/4 tsp. pepper
Salt to taste
2 green onions thinly sliced
1/4 c. chopped parsley
Boston lettuce

Cook potatoes until tender, cool slightly and slice. Drizzle wine over potatoes; toss gently and reserve.

In a small bowl whisk together oil, vinegar, mustard, tarragon, pepper and salt; stir in onion and parsley. Pour dressing over potatoes and toss gently to coat. Arrange on lettuce on a serving platter. Serve at room temperature. Makes 4 servings.