Potato Salad With Roasted Red Peppers Recipe - Cooking Index
Potato Salad With Roasted Red Peppers Recipe - Cooking Index
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.
Courses: Salads| 3 lbs | 1362g / 48oz | Medium-size red-skinned potatoes - unpeeled, and |
| Cut into 1/2"-thick slices | ||
| 2 tablespoons | 30ml | Distilled white vinegar |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 3/4 cup | 46g / 1.6oz | Finely-chopped onion |
| 2/3 cup | 157ml | Mayonnaise |
| 1/4 cup | 59ml | Sour cream |
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 1 tablespoon | 15ml | Dijon mustard |
| 1/2 cup | 73g / 2.6oz | Finely-chopped drained roasted red |
| Peppers from jar | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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. (Can be made 1 day ahead. Cover and refrigerate.)
This recipe yields 6 servings.
Source:
Bon Appetit, September 2002
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