Lime and Thyme Potato Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is originally a Betty Crocker recipe, from one of those little booklets you can get at the supermarket checkout. It's a refreshing twist on the old potato salad. Cook time does not include chill time. Ingredients:
4 medium potatoes, peeled and cubed |
1/3 cup mayonnaise |
1/4 cup sour cream |
1/2 teaspoon lime peel, finely shredded |
2 tablespoons lime juice |
1 tablespoon fresh thyme, snipped |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 10-12 minute or just until tender. Drain.
2. Meanwhile, for dressing, in a large bowl combine mayonnaise, sour cream, lime peel, lime juice, thyme, salt and pepper. Add the cooked potatoes; toss gently to coat. Cover and chill for 6 to 24 hours.
3. To serve, if the salad seems too stiff after chilling, stir in a little milk to moisten. If desired, garnish with lime peel and additional fresh thyme.
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