Potato Salad With Roasted Red Peppers
By á-170456
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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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