8 to 10 potatoes, cubed and cooked
1/4 c. white wine
3 tbsp. white wine vinegar
1 tsp. salt and pepper to taste
1/4 tsp. dry mustard
1/2 c. oil
1 tsp. tarragon leaves
6 green onions, sliced
2 tbsp. parsley, chopped

Layer cooked potatoes in a casserole dish. Sprinkle with wine. In a bowl, combine vinegar, salt, pepper and mustard. Beat until creamy. Add tarragon, onions, parsley and dressing to potatoes and mix. Serve at room temperature.