A Simple Potato Salad
2.5 kg baby red-skinned potatoes
1/2 cup red-wine vinegar
1/2 cup grainy Dijon mustard
2 shallots, finely chopped
1/2 tsp salt
1/2 cup vegetable oil
1 cup finely chopped parsley
Place potatoes in a large pot of salted water. Cover and bring to a boil. Uncover and cook until tender, 17 to 20 min. Drain. When cool enough to handle, cut in half and place in a very large bowl.
Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat.
Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.