Lime And Thyme Potato Salad

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.