Potato Salad with Artichokes and Roasted Red Peppers

3 pounds medium-size red-skinned potatoes, not peeled, cut into 1/2-inch-thick slices
1/2 cup distilled white vinegar
3/4 cup finely chopped onion
2 tablespoons fresh lemon juice

2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
1/2 cup chopped drained roasted red peppers from jar
1/2 cup chopped canned artichoke bottoms

Steam potato slices just until tender, about 15 minutes.  Meanwhile, heat the vinegar in a small pan until simmering; add the chopped onion, and let cook in the pan for 1 minute, then cover, remove from heat, and let stand 15 minutes.  Drain onions, reserving 2 tablespoons vinegar.

Transfer potato slices to a large bowl.  Add onions, reserved 2 tablespoons vinegar, and lemon juice.  Toss gently to coat.  Cool to room temperature.

Combine next 5 ingredients in a small bowl; whisk to blend.  Pour dressing over cooled potatoes.  Add red peppers and artichokes.  Toss gently to mix.  Season to taste with salt and pepper.  (Can be made 1 day ahead.  Cover and refrigerate.)

Makes 6 servings.

From Bon Appetit, September 2002, with some changes