French Potato Salad with Shallots and Parsley

Wash the potatoes under running water and remove any dirt stuck to the skin. Cut the potatoes in half or quarters, depending on the size of the potato, and place in a pot of water. Bring the water to the boil, add salt to taste, and cook until firm but tender, 8 to 10 minutes. Drain.

Toss the potatoes and the chopped shallots together in a serving bowl.

Using a food processor fitted with a steel blade (or an emulsion blender), blend the egg yolk and the vinegar. With the motor running, slowly stream in the oil.

Season with salt and pepper to taste.

Fold the dressing into the warm potatoes, sprinkle with parsley and serve warm or at room temperature.