2 1/4 pounds small red-skinned potatoes
1 1/2 T. dry white wine
1 tsp. olive oil
2 cups chopped onions
3 T. balsamic vinegar
2 T. Dijon mustard
1 tsp. sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced

Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes. Heat a little stock in large nonstick skillet over medium heat. Add onions and saut� until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and olive oil and toss to blend. Season salad to taste with pepper. Mound salad on platter. Surround with cucumber slices and serve.