French Potato Salad

Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring the liquid to a boil over high heat and immediately lower the heat to maintain a simmer . Cook until the potatoes are tender but not mushy, about 12 minutes. Drain ; discard the herb bundle and transfer the potatoes to a bowl. While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar , shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for one hour to marinate , tossing several times to coat the potatoes. Add the parsley . Season with salt and pepper to taste. Serve at room temperature.