Place the unpeeled potatoes in a saucepan of cold salted water. Bring to a boil and cook for around 20 minutes.
Peel and finely chop the shallots. Wash and chop the parsley. Peel and chop the garlic clove. Combine all the ingredients with the olive oil and cider vinegar.
When the potatoes are cooked, peel them and cut them into large dices (or round slices if you prefer).
Pour the white wine onto the warm potatoes, then add the dressing and stir gently to avoid crushing the potatoes.
Sprinkle with 2 pinches of Fleur de Sel salt and pepper (2 turns of the pepper grinder). Serve lukewarm or cold.
We advise you to use a traditional-tasting PDO olive oil from Aix-en-Provence – olives maturées (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke, which go very well with potatoes.
You can also use PDO olive oil from Vallée des Baux-de-Provence – olives maturées or Provence – olives maturées.