| 1 1/2 lb. fresh broccoli |
| 3 c. cooked, cubed new potatoes |
| 1/2 c. vegetable oil |
| 1/4 c. cider vinegar |
| 2 green onions, sliced |
| 1 clove garlic, minced |
| 1 t. salt |
| 1 t. dried whole basil |
| 1/8 t. hot sauce |
| cherry tomatoes (optional) |
Trim off large leaves of broccoli, and remove tough ends of lower stalks. Wash thoroughly and cut into 1" pieces. Cook broccoli, covered, in a small amount of boiling water for 8 to 10 minutes or until crisp-tender. Combine broccoli and potatoes in bowl; keep warm. Combine remaining ingredients except tomatoes in saucepan; bring to a boil, and pour over vegetables. Gently toss. Garnish with cherry tomatoes.
Serves 6 to 8.