Instructions: Place the potatoes in a large saucepan and add cold water to cover by about 1-inch. Add a pinch of salt. Bring to a boil over high heat. Reduce the heat to medium and cook for 15 minutes, or until the potatoes are just tender when pierced with a fork. Drain.

In a small bowl, whisk together the wine, vinegar, oil, and mustard. Stir in the shallots and parsley. Season with the salt and pepper.

Cut the hot potatoes into eighths. Place them in a large bowl and pour the dressing over the top. Toss to combine. Let stand for 3 minutes, then toss again. Taste and adjust the seasoning. Serve warm.

Description: "Dressed with wine and mustard (Salade de Pommes de Terre Tiedes)"

NOTES : In this recipe, it is important that the potatoes be hot when the dressing is added because this will allow the potatoes to absorb more of the dressings flavor. The potatoes can be cooked in a combination of white wine and stock for a more aromatic taste.

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