Method

The butter can be made ahead, chilled, and tossed with the potatoes just before serving.

Bring vinegar to a boil in a small saucepan; reduce heat, and simmer until reduced to 2 tablespoons (about 10 minutes). Place in a medium bowl, and cool completely. Add butter, chopped shallots, thyme, 1/4 teaspoon salt, and black pepper. Stir well to combine.

Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20   minutes or until tender. Drain. Cut potatoes in half and put in a large bowl. Sprinkle with remaining 1/4 teaspoon salt. Add butter mixture and parsley; toss gently to coat.

Serve immediately.

Serves: 8 servings

Contributor:pat ciesla

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