Creamy Lime Potato Salad Recipe
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
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Prep/Total Time: 30 min.
Yield: 5 Servings
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 peel
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. Yield: 5 servings, 3/4 cups per serving.
Nutritional Analysis: One serving (3/4 cup) equals 158 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 376 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Creamy Lime Potato Salad in Light & Tasty December/January 2004, p39
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