Instructions: Srub your potatoes but do not peel them. Cook them at just under simmering point in plenty of salted water for 20 minutes or until soft.

While they are cooking prepare the vinaigrette: In a bowl that will be large enough to hold the potatoes mix the shallots with the water and white wine vinegar, add the groundnut oil and season well.

Once they are cooked pass the potatoes into a colander and peel them with a small knife as soon as they are cool enough to handle (but nowhere near cold, you have to suffer a little to make a salad as good as this one). Cut them into chunky pieces and mix them while still warm with the vinaigrette.

Puree the parsely with the groundnut oil, add to the potatoes, season to taste and eat as soon as possible.

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