This is a French style potato salad with no mayonnaise in it.  The recipe came from a French cookbook that an old roommate of mine had, but I've been making it from memory for a number of years.  Measurements are from memory, so feel free to adjust to your own taste.

• Boil potatoes until they are cooked but still firm.  If you cook them until they're too soft, they'll turn to mush when you mix with the rest of the ingredients.  I cut the potatoes in half or quarters to reduce the cooking time.  I leave the skins on, but you can do as you wish.
• While potatoes are cooking, add chicken bouillon powder and vermouth to a large bowl and stir them together.
• Remove potatoes from heat, pour off hot water and refill pot with cold water to help cool the potatoes enough that you can handle them.  Cut into bite sized pieces once you are able to handle them.  The potato will be sticky, but it take on a better consistency when combined with the vermouth mixture.   Add the potatos to the bowl and mix until covered with sauce.
• Finely chop the shallots and mix them in.
• Mix the red wine vinegar, mustard and olive oil together to form an emulsion.  Pour into the bowl and mix well.
• Add salt, pepper and parsley to taste.