What’s cooking

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 Ingredients

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

Dressing Ingredients

• 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 a 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 wine or vinegar.
• Pour dressing over potato salad and gently mix together. Serve at room temperature or slightly chilled.