by Nestled in the heart of Ann Arbor, Michigan, Zingerman’s Delicatessen has long been celebrated for its delectable and innovative dishes that keep customers returning for more. Among its diverse offerings, one standout is its Potato Salad with Roasted Red Peppers. This isn’t your ordinary potato salad; it combines traditional comfort with bold, vibrant flavors. If you’re looking for a dish perfect for gatherings or simply a unique side to elevate your meal, this recipe is your answer.
We’ll walk through the step-by-step process, share expert tips, and suggest fun variations to personalize this classic dish.
The Story Behind the Recipe
Zingerman’s is not just a deli—it’s an institution that prides itself on artisanal recipes crafted with high-quality ingredients. Known for its twists on classic comfort food, this potato salad exemplifies its creative approach. Roasted red peppers bring a subtle sweetness, while the Dijon mustard adds just the right hint of tang, setting this dish apart from the typical mayo-heavy potato salads. Whether for a summer picnic, potluck, or a weeknight dinner, this salad is guaranteed to win over hearts and plates alike.
Ingredients and Preparation
To recreate this beloved recipe, here’s what you’ll need:
- 3 pounds of red potatoes, unpeeled and sliced 1/2-inch thick.
- 2 tablespoons of white vinegar and 2 tablespoons of fresh lemon juice for that perfect tang.
- For the dressing:
- 3/4 cup finely chopped onion
- 2/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1/2 cup roasted red peppers, drained and finely chopped
Pro tip: Choose medium-sized red potatoes for uniform cooking and use fresh parsley to maximize flavor.
Step-by-Step Guide
- Cook the Potatoes: Steam the potato slices for about 15 minutes, just until they’re tender. The key is to avoid overcooking to prevent mushy potatoes.
- Flavor Infusion: Transfer the warm potatoes to a large bowl and drizzle with vinegar and lemon juice. Toss gently to ensure every slice soaks up the tangy essence. Let it cool to room temperature.
- Prepare the Dressing: In a separate bowl, whisk together the chopped onion, mayonnaise, sour cream, parsley, and Dijon mustard until smooth.
- Combine and Finish: Pour the dressing over the cooled potatoes and add the finely chopped roasted red peppers. Gently toss to coat without breaking the slices. Season with salt and pepper to taste.
- Refrigerate: For optimal flavor, let the salad rest for a few hours or refrigerate overnight.
Serving Suggestions and Variations
This potato salad pairs wonderfully with grilled chicken, burgers, or a fresh green salad. Consider folding in some chopped celery or crispy bacon bits for added texture. Would you prefer more herbs? Dill and chives are excellent additions that complement the dish beautifully. Whether served warm or chilled, this salad is versatile and satisfying.
Tips for Best Results
- Adjust salt and pepper after chilling for a more balanced taste.
- Letting the salad rest melds the flavors, making it even more delicious the next day.
Add This Recipe To Your Favorites
Zingerman’s Potato Salad with Roasted Red Peppers is more than just a side dish—a conversation starter. Packed with flavor and easy to make, it will be a new favorite in your recipe collection. Try it at your next gathering and watch as it becomes the star of the table. Don’t forget to share your experience or any unique spins you’ve tried!
