Orange Rosemary Potato Salad

Dressing:

• 1 cup mayonnaise

• 2 tablespoons frozen orange juice concentrate thawed

• 1 tablespoon grated orange zest

• 1 tablespoon rosemary finely chopped

• 2 tablespoons orange juice (plus more if needed to thin dressing)

Add all ingredients to a bowl, whisk together and set aside.

• 2 ½ lbs potatoes

• 2 tablespoons white wine vinegar

• salt and pepper to taste

Wash potatoes and place in a deep stock pot.  Cover with cold water and bring to a gentle boil.  Cook until potatoes are tender.  Pour off water and peel potatoes when they are cool enough to handle (but still warm).  Cut potatoes into ½ inch cubes and place in a large bowl.  Sprinkle with the vinegar.  Pour dressing over warm potatoes and toss gently to coat.   Add seasoning and transfer to a serving bowl.  Refrigerate until ready to serve.

Serves 6 to 8.