Potato Salad with Roasted Red Peppers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon dijon mustard
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lemon juice
- 2/3 cup mayonnaise
- 3/4 cup finely chopped onion
- Carbohydrate 43 g(14%)
- Cholesterol 15 mg(5%)
- Fat 22 g(34%)
- Fiber 6 g(22%)
- Protein 5 g(11%)
- Saturated Fat 4 g(21%)
- Sodium 196 mg(8%)
- Calories 386
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. (Can be made 1 day ahead. Cover and refrigerate.)
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. (Can be made 1 day ahead. Cover and refrigerate.)
