Rosemary Orange Potato Salad - cooking recipe

Ingredients

Dressing
1 cup mayonnaise
1 1/2 teaspoons orange juice concentrate, thawed
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons chopped fresh rosemary
2 tablespoons heavy cream
2 tablespoons fresh orange juice
Salad
2 lbs red potatoes, boiled, peeled, and cut into 1/4 inch cubes
2 tablespoons white wine vinegar
salt
fresh ground pepper
fresh rosemary

Preparation

To make the dressing: mix together all the dressing ingredients in a mixing bowl; let stand for 1 hour or refrigerate for up to 4 days (to allow the flavors to blend).
To make the salad: Add potato cubes to a large mixing bowl; sprinkle with the vinegar.
Season to taste with salt and pepper; let potatoes cool to room temperature.
Add the dressing to the cooled potatoes; toss gently to mix thoroughly.
Cover and refrigerate until well chilled.
Garnish with rosemary sprigs.