Potato Salad with Roasted Red Peppers
Serving Size: Serves 6
3 pounds medium size red skinned potatoes, unpeeled, cut 1/2 inch 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
Adapted From: Epicurious.com
A summer classic with a little twist; roasted red peppers! This salad can be made 1 day ahead.
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.