2 tablespoons chopped green onions 1/4 cup olive oil

2 tablespoons chopped green onions 1/4 cup olive oil 2 tablespoons tarragon vinegar 1 small clove garlic, minced 3/4 teaspoon Worcestershire sauce 3/4 teaspoon seasoned salt 1/2 teaspoon sugar 1/8 teaspoon dry mustard Cook potatoes in unsalted water 25 minutes or until tender. Drain and cool. Cut potatoes into 1/2-inch slices. Combine potatoes, parsley, and green onions in a salad bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Cover and let stand at room temperature 30 minutes. Yield: 4 to 6 servings. Potatoes With Hot Bacon Dressing 4 slices bacon 4 medium potatoes (about 2 .pounds) Vegetable cooking spray 1/4 cup red wine vinegar 2 tablespoons olive oil or vegetable oil 2 tablespoons chili sauce 1/2 teaspoon dry mustard 1/4 teaspoon seasoning salt Place bacon on rack in a 12 by 8 by 2-inch baking dish; cover with paper towels. Microwave at HIGH 3 1/2 to 4 minutes; remove bacon, reserving 2 tablespoons drippings. Crumble bacon, and set aside. Wash potatoes; pat dry. Cut each potato lengthwise into 1/4-inch slices, cutting to 1 inch of end of potato. (The cut potato should resemble a fan.) Place potatoes in a 12 by 8 by 2inch baking dish, arranging die uncut ends toward the outside; lightly coat potatoes with vegetable cooking spray. Cover with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at HIGH 10 tp 12 minutes, turning potatoes once. Let stand 5 minutes. Combine reserved bacon drippings, vinegar, and remaining ingredients in a 2-cup glass measure, mixing