This is a fresh, light twist on the classic potato salad. For a little variety, try using different veggies like asparagus, peas, cucumbers or yellow squash.

Salad

• 1 1/2 pounds red potatoes
• 1 green pepper, diced
• 1 cup cooked corn
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, minced

Dressing

• 1 tablespoon fresh basil, chopped
• 2 tablespoons olive oil
• 1/3 cup Florida's Natural Orange Juice
• 1/4 cup red wine or balsamic vinegar
• Salt and Pepper to taste

Instructions

Place potatoes in large pot, and cover with water. Bring to a boil, reduce heat, and simmer for 10 minutes or until tender. Let the potatoes cool, then cut into 1/2 inch cubes. Combine the potatoes with the green pepper, corn, tomatoes and onion. In a separate bowl, whisk together basil, oil, Florida's Natural Orange Juice and vinegar. Pour dressing over potato salad and gently mix together. Serve at room temperature or slightly chilled.

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