INGREDIENTS
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1 1/2 cups dry white wine
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2 small or medium sized red or Yukon gold potatoes, scrubbed and cut into eights
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1/2 pound tender green beans, blanched 5 minutes and refreshed in ice water
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6 thick slices smoked bacon, cooked crisp, broken into pieces
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1 tablespoon Dijon mustard
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2 tablespoons champagne or white wine vinegar
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1/2 cup extra virgin olive oil
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1/2 cup chopped parsley
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salt and pepper, to taste
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3 green onions, cut into 1/2-inch pieces