Sunday, June 27, 2010

Lime & Thyme Potato Salad

It's summertime and the most popular American side dish seems to be potato salad--a terrific accompaniment to grilled foods such as burgers or shish-ka-bobs (such as we're having tonight). This is our house's version--a refreshing take on an established traditional side.

I found the original version of this recipe in a 2006 Better Homes & Gardens magazine (which I could not locate online). And, though I'm not a fan of potato salads (all that mayo and vinegar and still bland)--this one spoke to me. Feel free to play around with add-ins--I know a lot of people prefer olives or pickles in theirs. One of these days, I will try to include my mother's AMAZING Romanian (non-mayo) potato salad. There's just nothing like it.

In the meantime-this just does fine. Since first making it, I've tweaked with the recipe. I noticed that you can substitute plain, non-fat (Greek style) yogurt for the sour cream. And when using regular mayonnaise--we've really enjoyed Kraft's healthier olive oil version. Feel free to double the recipe--I usually do when entertaining because we don't just go through the effort of making potato salad just for us.


Approximately 8 cups cooked potato cubes (new/red-skinned potatoes or gold/Yukon potatoes)
1/2 cup mayonnaise/Vegeneaise
¼ cup light sour cream
1/2 cup non-fat plain Greek yogurt
1 tsp. finely shredded lime peel-no skimping on this one!
Juice of one lime
1 Tbsp. snipped fresh thyme
1 tsp. each salt
1 freshly cracked black pepper

4 scallions (green onions), chopped (white and green parts)
2 celery stalk, diced or cut in half-moons
5 hard-boiled eggs, diced

In a very large bowl, whisk the dressing ingredients together. Gently add the warm potatoes over the dressing and very gently turn and toss together. Cool a couple hours.

Add the scallions, celery, and eggs (and any other optional ingredients). VERY gently toss all ingredients together. If salad seems too stiff after chilling, stir in a splash or two of milk.

Chill for several hours (or an afternoon). Salad can be made a day ahead-it actually tastes better the second day!

Serves 8-10.


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