Prep 15 mins
Cook 15 mins
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.
- In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 10-12 minute or just until tender. Drain.
- 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.
- 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.
I've made this many, many times and love it, especially in the heat of a Nebraska summer. It's light, fresh tasting and nice with just about any grilled meat/poultry/fish you choose. Don't stint on the zest!
I first saw this recipe in a Better Homes and Gardens magazine on a plane in 2001. The issue was already off the shelves, so I ordered it online. I was disappointed in how this turned out. After seeing it again on Zaar, I thought I'd give it another try. This time I used Basil instead of Thyme, and an extra squeeze or two of lime. I think it turned out better, but it still lacks a punch.
Cool and creamy. Pleasantly different from other potato salads. At first I was worried because of the lack of celery, onions, etc, but it doesn't need those things. The lime and fresh time combine to give all the flavor it needs. Love it and will make it again. Thanx for posting.