hot broccoli-potato salad

You'll Need

• 6 medium sized new potatoes, peeled and cubed
• 1 (1lb) bunch broccoli
• 1/4 cup vegetable oil
• 3 tbs white wine vinegar
• 3 tbs orange juice
• 2 tbs minced fresh parsley
• 2 tbs olive oil
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp dried whole basil
• 2 green onions with tops, thinly sliced
• 3 drops hot sauce
• Cherry tomatoes, halved

Cook potatoes in a small amount of boiling water 10 minutes or until tender; drain. Set aside, and keep warm. Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli thoroughly; cut flowerets and stems into bite sized pieces. Cook broccoli in a small amount of boiling water 7 minutes or until tender; drain. Set aside and keep warm. Combine vegetable oil, vinegar, orange juice, parsley, olive oil, garlic, salt, and basil in a small saucepan; bring to a boil. Remove from heat; stir in green onions and hot sauce. Arrange potatoes and broccoli on serving platter; pour hot oil mixture over top. Garnish with cherry tomatoes