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Wash the potatoes and place them in a large saucepan. Cover with cold water and season generously with salt (about 2-2½ tablespoons per 2kg/4lb of potatoes). Cook until a knife easily slides into the centre of a potato with little resistance. Drain.
Let the potatoes cool slightly until they’re cool enough to handle, but still warm. Peel them, then dice them into bite-sized chunks and transfer them to a large bowl.
Add all the salad dressing ingredients to a bowl and whisk together until smooth and well combined.
Add the finely chopped shallots (or onion), boiled eggs and parsley to the warm potatoes.
Next, add the salad dressing. Using a large spoon, gently fold everything together until all the ingredients are evenly coated in the dressing.
Cover with cling film and let it chill in the fridge for at least two hours. Just before serving, feel free to top with extra herbs and a sprinkle of coarse black pepper.