1-1/2 lbs small red potatoes
3 tablespoons finely chopped shallots
1/4 cup dry white wine
1/2 tsp finely chopped garlic
1 tablespoon white vinegar
1/2 cup fresh parsley, finely chopped
6 tablespoons peanut oil
Put the potatoes in a medium sized sauce pot, and cover by one inch with cold water; add enough salt to make a strong saline brine. Bring to a boil and cook 20 minutes, or until they are firm-tender when pressed with a fork. Do not overcook.
Drain the potatoes and let stand at room temperature until cool enough to handle. Peel them with your fingers, discarding the peel. Slice the potatoes into 1/4" thick slices; there should be about six cups. Put the sliced potatoes in a bowl and sprinkle with the wine.
Combine the vinegar, oil, shallots, garlic, with salt and freshly ground black pepper to taste in a mixing bowl and whisk well. Add the potatoes and the parsley; gently mix to coat all slices with oil and vinegar mixture. This salad does not require refrigeration; serve at room temperature.