Rosemary-Orange Potato Salad

Dressing:
1 c. mayonnaise
1-1/2 t. thawed orange juice concentrate
1-1/2 t. grated orange zest
1-1/2 t. chopped fresh rosemary
2 T. heavy cream
2 T. fresh orange juice

2 lbs. red or brown all-purpose potatoes
2 T. white wine vinegar
Salt and pepper to taste
Fresh rosemary sprigs for garnish

Combine all the dressing ingredients; mix well and let stand for 1 hour to allow the flavors to blend, or cover and refrigerate for up to 4 days.

Meanwhile, boil the potatoes. When cool enough to handle, peel, cut into 1/4-inch cubes, and place in a large bowl. Sprinkle with vinegar, salt and pepper, and let cool to room temperature.

Add the dressing to the cooled potatoes and toss to mix thoroughly. Cover and refrigerate until chilled. Serve chilled, garnished with rosemary sprigs.

Serves 6-8.

From Potato Salad:  Fifty Favorite Recipes, by Barbara Lauterbach, p. 29