2 pounds small russet potatoes
1/4 cup dry white wine
1 Tbsp white-wine vinegar
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp white pepper
1/4 cup olive oil
2 Tbsp finely chopped green onions
2 Tbsp finely chopped fresh parsley
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 1/4-inch thick slices.
Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gentle. Set aside until the potatoes have absorbed the wine.
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.
Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary.
Sprinkle with the parsley.
Serves 4.
