Potato Salad with Roasted Red Peppers (Salad Side Dishes)
Serves 6 » epicurious.com

A summer classic with a little twist; roasted red peppers! This salad can be made 1 day ahead.

Ingredients:
    3 pounds medium-size red-skinned potatoes, unpeeled, cut ½-inch-thick-slices
    2 tablespoons distilled white vinegar
    2 tablespoons fresh lemon juice

    ¾ cup finely chopped onion
    2/3 cup mayonnaise
    ¼ cup sour cream
    2 tablespoons chopped fresh parsley
    1 tablespoon Dijon mustard
    ½ cup finely chopped drained roasted red peppers from jar


Preparation:

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.

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