Ingredients
-
4
-
1/3
-
1/4
-
1/2
-
2
-
1
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
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.,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 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.
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Steps
|
1
Done
|
In a Covered Large Saucepan, Cook Potatoes in Enough Boiling Salted Water to Cover For 10-12 Minute or Just Until Tender. Drain. |
|
2
Done
|
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
Done
|
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. |
