Potato Salad with Roasted Red Peppers


  • ¾ cup finely chopped onion
  • 2/3 cup mayonnaise
  • ¼ cup sour cream
  • 3 pounds medium-size red-skinned potatoes, unpeeled, cut into ½-inch-thick slices
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • + 2 more ingredients
    • 1 tablespoon Dijon mustard
    • ½ cup finely chopped drained roasted red peppers from jar

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 t...

View full recipe at SpringPad


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