2 pounds small red bliss potatoes, scrubbed but not peeled
1 tablespoon kosher salt plus more to taste
4 cups cold water
1 cup dry white wine
4 parsley stems
6 black peppercorns
2 sprigs fresh thyme
3 tablespoons white wine
1/3 cup minced shallots
1/2 cup fruity extra-virgin olive oil
Freshly ground black pepper to taste
1/3 cup minced flat-leaf parsley leaves
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 cook make the dressing. In a small bowl, whisk together the vinegar, shallots, 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. Serve at room temperature.
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