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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Orange Rosemary Potato Salad

Gregory Clapp

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.