Whisk vinegar and mustard together in medium bowl; gradually whisk in 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; cut into 1/4-inch thick rounds. Steam potatoes until tender, about 8 minutes. Let cool about 5 minutes; pour vinaigrette over warm potatoes. Toss
gently. Season with salt and pepper. Serve warm or at room temperature.
A perfect picnic recipe as it doesn’t use any