Scrub the potatoes and remove any blemishes-while leaving as much skin on as possible. Put them in a pot and cover with cold water. Add 2 teaspoons of kosher salt to the water. Turn on high and bring to a boil. After it reaches a boil- turn down to a medium simmer and cook for about 15 minutes or until a knife can be easily inserted. The potatoes should be tender but the skins remain intact.
While the potatoes are cooking make the vinaigrette. Combine the shallots, champagne vinegar, parsley, and olive oil and whisk until all is combined.
With a slotted spoon remove the potatoes to a colander and rinse with cold water to stop further cooking. Lay them out on a towel to cool and dry. Quarter the potatoes when they are cool enough to handle and put them in a large bowl.Toss with half of the dressing . The sauce is really absorbed by the warm potatoes.