3 tablespoons honey

2 tablespoons mayonnaise

1 tablespoon safflower oil

2 tablespoons minced shallots

4 tablespoons honey vinegar or white wine vinegar

1/2 cup apple juice

6 large red new potatoes, quartered and blanched in boiling water and shocked in cold water

2 tablespoons fresh sliced basil

Salt to taste

Mix mustard, honey, and mayonnaise.  Set aside.

In a small saucepan over medium heat add oil.  Add shallots and sauté for about 2 minutes or until transparent. Add vinegar, bring to a boil and cook for about 5 minutes or until almost all liquid has evaporated. Add apple juice, bring to a boil and cook for 5 minutes or until almost all liquid has reduce. Stir in mustard and honey mixture and remove from heat. Add potatoes and basil and stir to combine. Season mixture with salt and pepper. Serve at room temperature.

Chef Dean Fearing