Since it's July I'm hoping that you have a barbeque or two in your future. To help out, the recipe of the month is my all time favorite potato salad: "Orange Rosemary Potato Salad." This recipe comes from a favorite cookbook called "Potato Salad- Fifty Favorite Recipes" by Barbara Lauterbach. I've played with the dressing to make the flavor a little more intense, and I get great reviews every time I serve it.
- 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.