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Potato Salad With Roasted Red Peppers

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Ingredients

  • 3 pounds medium-size red-skinned potatoes unpeeled, and cut into 1/2"-thick slices
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup finely-chopped onion
  • 2/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1/2 cup finely-chopped drained roasted red
  • peppers from jar
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Steam potato slices just until tender, about 15 minutes. Transfer to large bowl. Drizzle with vinegar and lemon juice. Toss gently to coat. Cool to room temperature.

Combine next 5 ingredients in small bowl; whisk to blend. Pour dressing over cooled potatoes. Add red peppers. Toss gently to mix. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

This recipe yields 6 servings.

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