FRENCH POTATO SALAD

The 1½ pounds warm sliced cooked potatoes prepared in the "cooked sliced potatoes" recipe 2 tablespoon finely minced shallots or scallions Salt and freshly ground ¼ cup chicken stock or potato cooking water 1½ tablespoon wine vinegar 2 to 3 tablespoon chopped fresh parsley 2 to 3 tablespoon light olive oil, optional	Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, a sprinkling of salt and pepper, stock or cooking water, vinegar, and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving. For about 1 quart, serving 6 in combination with other items.
Comments: The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for ½ hour at room temperature before serving.