1 1/2 lbs. unpeeled new potatoes
2 tbsp. vermouth or other dry white wine
3 tbsp. olive oil
2 tbsp. white wine vinegar
1 1/2 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. sliced green onions
2 tbsp. minced fresh parsley

Wash potatoes and cook in boiling water to cover 12-15 minutes, or until tender. Drain and cool slightly. Cut in 1/4 inch slices. Add wine, olive oil, wine vinegar, mustard, salt and pepper. Toss gently. Add onions and parsley and toss again. Serve warm or chill and serve cold.