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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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 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:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes; transfer to a large bowl.
2. Meanwhile, in a small 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.
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