- 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
- 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.)