Potato Salad With Roasted Red Peppers

By á-170456

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.