Garden Potato Salad

Servings: 8

Ingredients

  • 6 medium Potatoes peeled and cubed
  • 1 lb. Bunch broccoli
  • 1/4 cup Vegetable oil
  • 3 T.   white wine vinegar
  • 3 T. Orange juice
  • 2 T. Minced fresh parsley,divided
  • 1  Clove garlic, minced
  • 2 T.  Olive oil
  • 1 tsp.  Dried basil
  • 1 tsp. Salt
  • 2 Green onions & tops, thinly sliced
  • 3 Drops tabasco sauce
  • Cherry tomatoes, halved

Instructions

Cook potatoes in water for 10 minutes and drain. Set aside & keep warm. Cook small broccoli flowerets in small amount of water for 7-8 minutes or until tender. Drain and keep warm. Combine next 8 ingredients in a small pan and bring to a broil. Stir in green onions and hot sauce last. Arrange potatoes and broccoli on a serving platter and pour hot mixture over the top. Garnish with tomatoes and additional parsley. Serves 8