Rosemary Orange Potato Salad

• 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

1. 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).
2. To make the salad: Add potato cubes to a large mixing bowl; sprinkle with the vinegar.
3. Season to taste with salt and pepper; let potatoes cool to room temperature.
4. Add the dressing to the cooled potatoes; toss gently to mix thoroughly.
5. Cover and refrigerate until well chilled.
6. Garnish with rosemary sprigs.

dressing, mayonnaise, orange juice concentrate, orange zest, rosemary, heavy cream, orange juice, salad, red potatoes, white wine vinegar, salt, fresh ground pepper, fresh rosemary

Taken from www.food.com/recipe/rosemary-orange-potato-salad-117625 (may not work)