2 pounds small russet Potatoes
1/4 cup dry white wine
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup olive oil
2 tablespoons finely chopped green
onions
2 tablespoons finely chopped fresh
parsley.
1. Scrub the potatoes and drop
them into a saucepan of enough
boiling salted water to cover.
Boil about 30 minutes, just until
the potatoes are tender when
pierced with a small knife. Drain.
As soon as the potatoes are cool
enough to handle, peel and cut
them into 1/8-inch-thick slices.
Place the potatoes in a large
shallow serving dish. Pour the
wine over the warm slices and toss
very gently. Set aside until the
potatoes have absorbed the wine.
2. Meanwhile, use a small whisk to
beat the vinegar, lemon juice,
mustard, salt and pepper in a small
bowl until the salt has dissolved.
Add the oil by droplets and whisk
until thickened. Whisk in the green
onions. Pour the dressing over the
potatoes and toss gently. Recheck
seasoning and adjust if necessary.
Sprinkle with the parsley.
