2) Bring the liquid to boil over a 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.
3) Make the dressing whilst the potatoes are cooking. In a small bowl, whisk together the vinegar, oil, shallots, the remaining 2 tsp of the salt and pepper. Gradually whisk in the oil to make a dressing.
4) 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.
5) Garnish with the parsley leaves and season with salt and pepper to taste. Serve at room temperature.