Recipe: Rosemary-Orange Potato Salad (with sour cream and mayonnaise)

ROSEMARY-ORANGE POTATO SALAD

FOR THE DRESSING:
1/2 cup low-fat mayonnaise
1/2 cup low-fat sour cream
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
1 1/2 teaspoons frozen orange juice concentrate, thawed
2 teaspoons minced fresh rosemary
2 tablespoons low-fat milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
FOR THE SALAD:
2 pounds red-skinned potatoes
2 tablespoons white wine vinegar
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
1/4 to 1/2 teaspoon salt
Freshly ground black pepper to taste
3 tablespoons minced parsley (for serving)

TO PREPARE THE DRESSING:
Stir together mayonnaise, sour cream, orange zest, juice and concentrate, rosemary, milk, salt and pepper. Refrigerate 1 hour or longer to blend the flavors.

TO PREPARE THE SALAD:
Scrub the potatoes. Place in a steamer basket set over boiling water. Cover the pot, reduce the heat to medium and cook until tender, about 30 minutes. A paring knife inserted in the potatoes should go in easily. Drain in a colander.

When cool enough to handle, peel the potatoes if desired and cut into about 1/2-inch cubes; put into a large bowl. Sprinkle the vinegar over the potatoes while still warm. Cool.

Stir the onion, celery and dressing into the potatoes, mixing thoroughly. Season with salt and pepper to taste. Cover and refrigerate until chilled.

Stir in parsley, adjust seasonings if necessary and serve.

Makes 6-8 servings
Adapted from source: Potato Salad: Fifty Favorite Recipes by Barbara Lauterbach