* Place 1 1/2 pounds quartered red potatoes in a medium saucepan. Cover with cold water; bring to a boil. Cook 8 minutes or until tender; drain. Cool. Combine 2 tablespoons white wine vinegar, 1 tablespoon extravirgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in large bowl, stirring well. Add potatoes, 1/4 cup sliced green onions, and 2 teaspoons chopped fresh parsley to vinegar mixture; toss.