Potato salads are usually savory, not sweet. We tried this one. (It’s more fruity than sweet.) We asked adventuresome customers to try it. The responses were very mixed. Some loved it; some thought it was “strange”.
We thought it was too good to pass up.
2 1/2 pounds red potatoes
2 tablespoons white wine vinegar
Salt and pepper, to taste
1 cup mayonnaise
2 tablespoons orange juice concentrate
1/2 tablespoon grated orange zest
1/2 tablespoon fresh rosemary, chopped (optional)
1/2 cup pecans, chopped
Cook’s note: We loved the fresh rosemary with the orange in this recipe but we suspect that the combination was too unusual for many.
- Wash the potatoes, place them into a large pan, and cover them with water. Add a tablespoon of salt. Partially cover the pan with a lid and bring the potatoes to a boil over high heat. Turn the heat to medium and continue cooking for about 20 minutes or until the potatoes are tender. Be careful not to overcook them. Drain off the water.
- When the potatoes are cool enough to handle, you may either peel them or leave the skins on. Cut them into cubes and place them in a medium-sized bowl. Sprinkle the potatoes the salt and pepper. Set aside.
- Combine the mayonnaise, vinegar, orange juice concentrate, grated orange zest, and optional chopped rosemary. Mix well and toss with the potatoes. Chill before serving.