Lime - Potato Salad
Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.
Servings: 6 servings
Ingredients
- 1 1/2 pounds small red potatoes remove eyes but do not peel, cut into 1/8 inch slices
- 1/4 cup reduced fat sour cream
- 5 tablespoons plain low-fat yogurt
- 1 teaspoon canola oil
- 3/4 teaspoon grated lime zest
- 1 1/2 teaspoons fresh lime juice
- 1/2 teaspoon Kosher salt additional to taste
- Freshly ground pepper to taste
- 1 scallion green part only thinly sliced
Instructions
- Place potatoes in 3-quart saucepans, cover with cold water. Bring to boil, lower heat, simmer covered until just tender, about 5 minutes. Drain and cool. Make dressing in serving bowl by whisking together sour cream, yogurt, canola oil, lime zest and juice, salt and pepper. Add potatoes, toss to combine with dressing. Adjust salt, if needed. Garnish with scallion.
Notes
Goes well with grilled meats and fish. Pairs well with spicy grilled meats.