8 sm. boiling potatoes
4 hard cooked eggs
1 c. chopped parsley

MUSTARD DRESSING:

2 tbsp. olive oil
2 tbsp. safflower oil
1 tbsp. white wine
1 tbsp. tarragon vinegar
2 tsp. Dijon-style mustard
2 tbsp. minced green onions or chives

Boil potatoes in jackets. Cook about 30 minutes. Cool; peel. Cut into large chunks. Cut eggs into quarters or chop coarsely. Place in center of potatoes. Cover with parsley. Beat dressing ingredients until creamy. Drizzle over salad, tossing gently. Serve at room temperature. Makes 4 servings.