French Style Potato Salad

1/2 C white wine vinegar 1/4 C Dijon mustard 1/2 C olive oil 2 T fresh parsley, finely chopped 1 T shallot, finely chopped 3 T fresh fennel, finely chopped 3 lbs. small unpeeled red-skinned potatoes 1/3 C dry white wine

Serves 6 Whisk vinegar and mustard together in medium bowl then gradually whisk in the oil. Stir in parsley, fennel and shallot. Season vinaigrette to taste with salt and pepper. The dressing can be prepared a day ahead. Cover and refrigerate. Bring to room temperature and whisk in wine before using. Wash potatoes then cut into 1/4-inch-thick rounds. Steam potatoes until tender, about 8 minutes. Let cool for about 5 minutes then pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper. Serve warm or at room temperature.