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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.
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