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Recipe: Zingerman's Delicatessen Potato Salad with Roasted Red Peppers

Salads - Potato, Pasta
POTATO SALAD WITH ROASTED RED PEPPERS
From: Zingerman's Delicatessen, Ann Arbor, Michigan

3 pounds (medium-size) red potatoes, unpeeled and cut into 1/2-inch thick slices
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
FOR THE DRESSING:
3/4 cup finely chopped onion
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
1/2 cup roasted red peppers, drained and finely chopped

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 for the dressing 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.)

Makes 6 servings
Source: Bon Appetit magazine, Volume 47, Number 9, September 2002
MsgID: 1436727
Shared by: Betsy at Recipelink.com
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