Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.
Recipe courtesy of Aaron McCargo Jr.