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POTATO SALAD WITH ROASTED RED PEPPERS

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Reference:

Bon App�tit, September 2002 Zingerman's Delicatessen, Ann Arbor, MI Flavors of the World

Prep:

Prep: 20 minutes Total: 40 minutes

Servings:

Makes 6 servings.

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Submitted by:

Foodie

Ingredients

pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch-thick slices

tbsp distilled white vinegar

tbsp fresh lemon juice

3/4

cup finely chopped onion

2/3

cup mayonnaise

1/4

cup sour cream

tbsp chopped fresh parsley

tbsp Dijon mustard

1/2

cup finely chopped drained roasted red peppers from jar

Directions

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.

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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.)

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