Scrub potatoes and put them, whole, in a saucepan with water to cover by = V2

inch. Bring water to boil, reduce heat and cook potatoes gently until the= y

are just tender and can be pierced with sharp knife. Drain immediately an= d

let cool slightly. (Scrape skin from cooked potatoes if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape of= f

only a band of skin, about I/2-inch thick, all around the long sides of t= he

potato.)

Heat 2 tablespoons olive oil in small sauté pan. When hot, add scallion= s

and onion, toss to coat well and cook about a minute over medium-high hea= t.

Add garlic, toss to mix and cook a few moments, then remove pan from heat= ..

Slice potatoes while still warm, cutting crosswise into %inch sections. P= ut

pieces in large mixing bowl, pour wine and 3 or 4 tablespoons of olive oi= l

over and toss gently to distribute. Add warm vegetables from the pan, mustard, chives, chopped herbs, salt and pepper and gently. Fold together, mixing well but gently. Adjust seasonings.

Serve potatoes warm. Arrange on a circle of radicchio leaves. Sprinkle chopped egg around the edges and parsley over the top. Makes 4 to 6 servings.

Per serving: Cal 422 (52% fat) Fat 25 g (4 g sat) Fiber 5 g Chol 64 mg Sodium 528 mg Carbs 42 g Calcium 66 mg