Lynn's Thyme Purple Potato Salad Recipe
8 purple potatoes
1/2 cup garlic-flavored olive oil
1 tablespoon fresh rosemary, chopped
1/4 cup balsamic vinegar
1 tablespoon shallots, chopped
1/2 cup Parmesan
Chef: Lisa Barker Restaurant: Another Pointe in Tyme
Boil potatoes for approximately 10-15 minutes or until a knife can easily cut
through the potato without it falling apart. Cool potatoes in an ice bath and
drain. In a bowl toss all of the above ingredients.
We
all walk in the dark and each of us must learn to turn on his or her own light.