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.
Recipe information
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 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.
Step 2
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.)
