1 1/2 lb. red potatoes
3 tbsp. dry white wine
1/2 c. light olive oil
2 tbsp. white wine vinegar
2 tsp. Dijon mustard
1 tsp. tarragon
1/4 tsp. pepper
2 green onions, thinly sliced
1/4 c. parsley, chopped
Boston lettuce

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

In small bowl whisk together oil, vinegar, mustard, tarragon, salt, and pepper. Stir in onion and parsley. Pour dressing over potatoes and toss gently to coat. Arrange on lettuce on a serving platter.