Creamy Lime Potato Salad
| 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 |
| 1/2 | cup chopped green onions |
| 1/2 | cup chopped parsley |
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.
Cool potatoes for 10 minutes.
Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.
Pour over potatoes; toss gently to coat. Add the onions and parsley. Serve warm or chilled.
5 Servings (3/4 cups per serving)
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