Instructions: Wash potatoes and cook in boiling water until tender. Cut into 1/4-inch slices, add wine and let stand for 10 minutes. Combine olive oil and next five ingredients and stir well. Pour over potato mixture. Add onions and parsley. Stir gently.

This is a nice alternative to creamy or mustard based potato salad - it is low-fat as well as being good to take to picnics (no eggs or mayo).

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