Comments: It only takes a couple of minutes to brown the butter that gives this summery tasting salad a delicate, nutty flavor and aroma.

1-1/2	lbs.	Medium red potatoes, quartered
1/4	cup	Butter
2	cloves	Garlic, minced
2	Tbsp	Snipped fresh chives
2	Tbsp	Lime juice
1	tsp	Salt
1/4	tsp	pepper
1	pt.	Cherry tomatoes, quartered
1/2	cup	Shredded fresh basil leaves

• In a large pot combine potatoes with enought water to cover; over high heat, bring to a boil; Reduce to a slow boil and cook until tender...about 15 to 20 minutes; drain.
• Meanwhile, in a small skillet melt butter over medium-high heat; cook, stirring frequently, until butter is just starting to brown 2-3 minutes. Add garlic; remove from heat.
• Stir in chives, lime juice, salt and pepper. In serving bowl combine potatoes with tomatoes, basil and hot butter mixture; Toss - serve warm.