Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf, and thyme branch and cook at a brisk simmer until the potatoes are easily pierced with a skewer but still firm, about 30 minutes. Drain and let cool slightly.
While the potatoes are cooking, make the vinaigrette: Put the shallot and garlic in a small bowl and add the red wine vinegar and a
Peel the potatoes and carefully cut into ¼-