Hot Potato Salad With White Wine

• 16 red new potatoes, about 1 1/2 pounds
• Salt to taste, if desired
• 13 cup corn, peanut or vegetable oil
• 1/4 cup finely chopped shallots
• 3 tablespoons finely chopped parsley
• 13 cup dry white wine at room temperature
• Freshly ground pepper to taste
• 1 tablespoon red-wine vinegar

1. Bring enough water to a boil to cover the potatoes when they are added.
2. Add potatoes and salt.
3. Bring to a boil and cook until the potatoes are tender but not mushy, about 20 minutes.
4. Drain.
5. While they are still hot, cut them into slices 1/4 inch thick.
6. There should be about 5 1/2 cups.
7. Put the hot potato slices in a deep skillet or kettle and add the oil, shallots and parsley.
8. Place the skillet on the stove and cook, stirring gently, about 1 minute.
9. Add the wine, pepper and vinegar, then stir.
10. Serve.

red new potatoes, salt, corn, shallots, parsley, white wine, freshly ground pepper, redwine vinegar

Taken from cooking.nytimes.com/recipes/5973 (may not work)