Lime and Thyme Potato Salad

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.

• Ready In: 30 mins
• 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

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.