2 1/2 lbs. red potatoes, quartered
1/2 c. Balsamic or red wine vinegar
1 tbsp. Dijon mustard
1/4 c. chopped basil leaves
1/4 c. olive oil
Salt and pepper to taste
1 tbsp. finely chopped shallots
2 tbsp. coarsely chopped parsley
2 tbsp. slivered basil

Boil potatoes 15-20 minutes until tender; drain. While potatoes are cooking, combine vinegar, mustard, and chopped basil in food processor. Process for 15 seconds. With motor running, add oil slowly through food tube.

Pour mixture over cooked, drained potatoes. Add salt and pepper and toss well. Fifteen minutes before serving, toss in shallots, parsley, and slivered basil. Serve at room temperature.