Lime - Potato Salad

Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.

Prep Time15 mins
Cook Time25 mins
Cooling Time1 hr
Total Time1 hr 40 mins
Course: < 30 Min Prep w/Longer Cook Time, Prepare Ahead - Serve Later, Side Dishes - Potatoes
Servings: 6 servings
Author: Catherine Christiano


  • 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
  • 3/4 teaspoon Kosher salt
  • Freshly ground pepper to taste
  • 1 scallion green part only thinly sliced


  • 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. Garnish with scallion.


Goes well with grilled meats and fish.