1. In a large saucepan, cover potatoes with salted water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until potatoes are tender when pierced with a knife (20 to 25 minutes). Drain. When potatoes are just cool enough to handle, slice them about 1/4 inch thick and place in a bowl. Add mustard and toss gently to mix. Add green onions and vinaigrette. Toss gently but well with your hands. Add 1/4 cup of the parsley. 2. In a large skillet over high heat, bring wine and 2 cups water to a boil. Add sausages and cover. Reduce heat to maintain a simmer and cook until sausages are firm and hot throughout (about 15 minutes). 3. Transfer potato salad to a warm platter. Surround with poached sausages. Garnish with the remaining parsley. Serve immediately. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip