French Potato salad

Easily a great potluck dish, or a warm summer night side dish. Fresh, tangy and light. Serve at room temperature if you use the (optional) oil.

French Potato Salad
makes about 1 quart

• 1 1/2 lbs baking potatoes, peeled and sliced into 1/4" cross sections
• (we used purple potatoes - beware! the purple color turned sort of gray-purple when we cooked them)
• 1 to 1 1/2 tsp salt per quart of water
• 2 Tbl minced shallots
• salt & pepper to taste
• 1/4 cup chicken stock or potato-cooking water
• 1 1/2 Tbl tarragon wine vinegar
• 2 Tbl minced parsley
• (optional 2 to 3 Tbl olive oil, to finish)

1. Pre-measure all ingredients before you begin, as once the potatoes come out you have 3 minutes before you have to start putting it all together!
2. Rinse the potatoes as you slice them by putting into a bowl of cold water.
3. Drain. Put the potatoes into a saucepan of cold water, salt, and bring to a boil on medium-high heat.
4. Turn down the heat and simmer for 2 to 3 minutes, until just tender.
5. Drain out the water (but keep 1/4 cup for later, or dump and use 1/4 cup chicken stock), and cover immediately with a lid.
6. Let sit for 3 to 4 minutes (but not more than 5!!) to "firm up" the potatoes (still haven't figured this one out - we'll get back to you on that).
7. Add the remaining ingredients except the oil and toss gently.
8. Let sit 10 minutes at least, letting the flavors come together.
9. Correct seasonings, and add the oil.
   
10. Let sit for at least 30 minutes before serving.