Creamy Lime Potato Salad
Light & Tasty
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Not only is this change-of-pace salad good served cold, but it is absolutely fantastic when it's warmed a tad. The recipe came from my daughter, who likes to use lime juice and lime peel for a unique flair.
-Angela Accorinti of Okeana, Ohio
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 4 cups cubed red potatoes
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 2 tablespoons lime juice
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 teaspoon grated lime peel
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes.
Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled. Yield: 5 servings, 3/4 cups per serving.