Lime and Thyme Potato Salad
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
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
- 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.
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Reviews
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
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