New Potatoes With Balsamic and Shallot Butter

2/3 cup balsamic vinegar
1/3 cup butter, melted
3 tablespoons shallots, minced
2 teaspoons fresh thyme, chopped
1/2 teaspoon salt, divided
1/8 teaspoon fresh ground black pepper or 1/8 teaspoon tricolor pepper
4 lbs new potatoes (small red or white waxy new potatoes) or 4 lbs fingerling potatoes, cleaned well
1 1/2 tablespoons basil, finely chopped fresh french or 1 1/2 tablespoons parsley

1 In a small saucepan over medium heat, bring the vinegar to a boil; reduce the temperature to low and simmer until the vinegar is reduced to 2 tablespoons of liquid - it will be thick and syrupy and will take about 10 minutes.
2 Pour reduced vinegar into another bowl and let cool completely.
3 While vinegar is cooling, place the potatoes in a saucepan and add water to cover; bring to a boil then reduce heat and let simmer for 20 minutes or until tender, then drain.
4 While potatoes are cooking, to the cooled reduced vinegar add the melted butter, chopped shallots, thyme, 1/4 teaspoon of the salt, and black pepper, whisk well to incorporate and set aside.
5 Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
6 Sprinkle the remaining 1/4 teaspoon salt over the potatoes, toss, then add the butter mixture and basil or parsley and toss gently to coat.
7 Serve immediately.