Grab a small sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn your burner on to a high heat

Once the water begins to boil, add a lid to the pan and lower the burner to a low-medium heat

Meanwhile, finely dice 2 shallots

25 to 30 minutes after adding the lid to the pan, your potatoes should be perfectly cooked, pierce them with a wooden skewer, if it pierces easily, they are done, remove the potatoes from the sauce pan and let them cool

Once your potatoes have cooled, remove the skin and cut them into cubes

Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1 teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked pepper, and toss everything together

Once everything is well mixed add it to a shallow bowl and garnish with cherry tomatoes and fresh parsley