French-Style Potato Salad

Fill a large pot with water, making sure the potatoes are completely submerged by about 2.5 centimeters. Add a pinch of salt to enhance flavor. Introduce a bay leaf for added depth, then bring the mixture to a rolling boil over medium-high heat. Gradually decrease the heat to a moderate level and let it simmer until the potatoes can be pierced with ease using a knife, typically taking 12 to 15 minutes. Be cautious not to overcook the potatoes.

Concurrently, combine olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl. Whisk the ingredients until they form a harmonious emulsion.

Once the potatoes are cooked, transfer them to a colander and let them cool until they reach a comfortable temperature for handling. Slice the potatoes into 1/2-inch thick pieces and place them in a large bowl.

Drizzle the prepared vinaigrette over the potatoes, gently mixing to coat them evenly. Add sliced shallots and chopped parsley, then toss lightly to combine the ingredients.

Set the potato salad aside for about 10 minutes, allowing the flavors to blend and mature. Taste and adjust the seasoning as needed before serving warm or at room temperature.