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Creamy Lime Potato Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings, 3/4 cups per serving

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 zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • 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.
  • 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.
Nutrition Facts
3/4 cup: 158 calories, 6g fat (2g saturated fat), 10mg cholesterol, 376mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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