First Harvest Potato Salad

Misti Anslin Delaney, Michigan

• 2 lb. (about 20-24) small new potatoes
• 1/2 c. torn, fresh basil
• 1/2 c. (or to taste) balsamic vinegar
• 1/2 c. (or to taste) olive oil
• 1 shredded, uncooked carrot
• 1/2 c. raw or "defrosted but not cooked" frozen green peas
• 1 clove mashed garlic
• 1/2 c finely shaved vidalia or red onion
• 1/2 tsp. freshly ground pepper

Boil the potatoes whole with their skins on until soft but not yet split. Cool to room temperature.

Put the garlic and pepper in the vinegar.

Quarter the potatoes.

Toss with the onion, carrot, basil, and peas.

Pour the oil over the vegetables, and then pour the vinegar over. Toss and serve.

Best served at room temperature.

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