Halve the Red Potato (2 pound), or quarter them, if they are larger. Put them into a large pot of cold salted water, boil until potatoes are just cooked through, they should be tender not mushy. Drain.
In a bowl, whisk together Vegetable Stock (2 tablespoon), Extra-Virgin Olive Oil (4 tablespoon), White Wine (2 tablespoon), Garlic (2 clove), Dijon Mustard (2 tablespoon) and Salt and Pepper (to taste). Add warm potatoes, gently toss to coat; let it sit for ten minutes.
Add Shallot (2) and Fresh Parsley (2 tablespoon) to potatoes and gently toss to combine. Taste and adjust seasoning to your liking. Serve immediately.