4 med. potatoes (about 1 1/3 to 3 lbs.), peeled and cut in 1-inch cubes
1 bunch broccoli (1 to 1 1/2 lbs.), trimmed and broken into small branches
1/2 c. vegetable oil
1/4 c. cider vinegar
1 clove garlic, finely minced
1 1/2 tsp. salt
1 tsp. basil
1/8 tsp. liquid hot pepper sauce
2 green onions, sliced

Cook potatoes, covered, in about 1-inch boiling water until just tender, 10 to 15 minutes. Drain and keep hot. Cook broccoli. Drain and keep hot.

Combine remaining ingredients. Bring just to boiling over medium heat, stirring. Arrange potatoes and broccoli in serving dish; pour hot vinegar mixture over and toss gently. 4-6 servings.