Fill a pot with cold water and 1 teaspoon of salt.
Cut the by potatoes in half in equal sizes and bring water to a boil.
Reduce heat to low and cook for 15 minutes or until potatoes are cooked (can be pierced with a fork).
Because potatoes are different sizes, time may vary.
Drain potatoes and run cold water on them until they are cool
Cooking the shallots
Cut the shallot into thin slices.
Cook shallots and garlic on medium-low in a dry non-stick pan.
Add a little vegetable broth or water if it begins to stick.
Stir continuously so as not to burn
Add balsamic vinegar and stir until all moisture is absorbed.
Remove from heat.
Place the shallots in a dish in the refrigerator until assembling the salad.
Toast the slivered almonds (optional) in a dry skillet.
Add minced garlic and slivered blanched almonds to a dry non-stick pan on medium-low heat.
Add garlic powder.
Stir continuously and do not leave unattended. The nuts toast quickly, and need to be watched to not burn them. Allow them to cook for 30 seconds, then toss them around or stir.
When all toasted, remove them from the stove and allow them to cool completely.