2 1/2 lb. red skinned new potatoes, quartered
1/2 c. Balsamic red wine vinegar
1 tbsp. Dijon mustard
1/4 c. chopped fresh basil leaves
1/4 c. olive oil
Salt to taste
Fresh ground black pepper to taste
1 tbsp. finely chopped shallots
2 tbsp. coarsely chopped Italian parsley
2 tbsp. slivered fresh basil

Bring potatoes to boil 15 to 20 minutes. Let cool. Combine vinegar, mustard and the chopped basil in food processor. Process for 15 seconds, add oil slowly through the feed tube. Pour mixture over the potatoes. Add salt and pepper to toss. Fifteen minutes before serving toss in the shallots, parsley and slivered basil. Serve at room temperature.