2/3 c balsamic vinegar 1/3 c butter, softened 3 T finely minced shallots 2 t chopped fresh thyme ½ t salt 1/8 t pepper 4 lbs small red potatoes ½ T finely chopped fresh parsley
Bring vinegar to boil in small saucepan. Reduce heat and simmer until reduced to 2 T. (about 10 min) Place in med bowl and cool completely. Add butter, chopped shallots, thyme, ¼ t salt and pepper. Stir well to combine. Place potatoes in saucepan, cover with water. Bring to boil, reduce heat and simmer 20 min or until tender. Drain. Cut potatoes in half, place in large bowl. Sprinkle with ¼ t salt. Add butter mixture and parsley, toss gently to coat. Makes 8 servings.