Potato and broccoli vinaigrette (oregon)

1 Servings

Ingredients

Quantity Ingredient
4 mediums Potatoes; peeled and cut into 1-inch cubes
1 bunch Broccoli; (1 to 1 1/2 pounds) trimmed and broken into small branches, blanched
½ cup Oil
¼ cup Cider vinegar
1 Clove garlic; minced
1½ teaspoon Salt
1 teaspoon Basil
⅛ teaspoon Liquid hot pepper sauce
2 Green onions; sliced
Cherry tomatoes; (garnish)

Directions

In a saucepan over medium heat, cook potatoes, covered, in boiling water until tender. Drain and keep hot. In a small saucepan, combine remaining ingredients, except tomatoes. Bring just to boiling over medium heat, stirring. Arrange hot potatoes and broccoli in serving dish; pour hot vinegar mixture over and toss gently. Garnish with tomatoes.

Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)

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