Potato Salad with Roasted Red Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Zingerman's is one of the best-known corner delis in the Midwest. This classic creamy potato salad, which has just the right amount of mayonnaise tang, is a mainstay on the menu there. Ingredients:
3 pounds medium-size red-skinned potatoes, unpeeled, cut into 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 |
Directions:
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.
2. 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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