Indulge in a tantalizing culinary journey with our delightful Lime and Thyme Potato Salad! This vibrant dish, brimming with zesty flavors and aromatic herbs, is a refreshing twist on the classic potato salad. Featuring a medley of perfectly cooked potatoes, tangy lime dressing, and a burst of fresh thyme, this salad promises a harmonious balance of flavors that will tantalize your taste buds. In addition to our signature Lime and Thyme Potato Salad, this article offers a delectable array of recipes that cater to diverse dietary preferences and culinary inclinations. From the creamy and indulgent Vegan Potato Salad to the tantalizingly smoky Grilled Potato Salad, each recipe is carefully curated to ensure a memorable and satisfying culinary experience. Get ready to embark on a flavor-filled adventure as we explore these delectable potato salad variations, each offering a unique symphony of tastes and textures.
Let's cook with our recipes!
CREAMY LIME POTATO SALAD
Not only is this change-of-pace salad good served cold, but it is absolutely fantastic when it's warmed a tad. The recipe came from my daughter, who likes to use lime juice and lime peel for a unique flair. -Angela Accorinti of Okeana, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings, 3/4 cups per serving.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes; transfer to a large bowl., Meanwhile, in a small bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 376mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
HERB-ROASTED POTATOES WITH LIME RECIPE BY TASTY
Here's what you need: small potato, butter, shallot, garlic, fresh thyme, fresh rosemary, salt, pepper, lime
Provided by Rie McClenny
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a large bowl, add the potatoes, butter, shallot, garlic, salt, pepper, thyme, and rosemary. Toss to combine.
- Transfer the potatoes to a greased, parchment paper-lined baking sheet.
- Bake for 10 minutes. Stir the potatoes, then bake for another 10-15 minutes, until golden brown.
- Drizzle the potatoes with lime juice.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 49 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, Sugar 2 grams
SRIRACHA & LIME POTATO SALAD
Jazz up your usual summer potato salad with a spicy sriracha and zingy lime dressing. It's a lively addition to any barbecue that's healthy to boot
Provided by Liberty Mendez
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
- Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
- Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.
Nutrition Facts : Calories 205 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
LIME-THYME POTATO WEDGES
Edna Hoffman, of Hebron, Indiana can toss together this side dish in less than a half hour. The delightful wedges are a refreshing change from typical baked potatoes and nicely priced at only 25 cents per serving.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, lime juice, zest and thyme. Cut each potato into eight wedges; add to lime mixture and toss to coat. Place wedges skin side down on a greased baking sheet. Combine the cheese, salt and paprika; sprinkle over potatoes. Bake at 400° for 20-25 minutes or until tender.
Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 367mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
CREAMY LIME POTATO SALAD
From Taste of Home, so yummy I love lime and this is so refreshing with a light sandwich. Plus it is fairly diet friendly!
Provided by SarahBeth
Categories Potato
Time 45m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water and bring to a boil.
- Reduce heat; cover and cook for 15-20 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 mayonnaise over potatoes; toss gently to coat. Serve warm or chilled.
Nutrition Facts : Calories 196.3, Fat 8.7, SaturatedFat 2.2, Cholesterol 12.9, Sodium 483.6, Carbohydrate 27.4, Fiber 2.9, Sugar 2.9, Protein 3.5
RED POTATOES AND THYME
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.
- Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.
POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
- Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
Tips:
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your potato salad will taste. Look for firm, unblemished potatoes, and use fresh herbs and citrus fruits.
- Cook the potatoes properly: The potatoes should be cooked until they are tender but not mushy. You can boil, steam, or roast them, depending on your preference.
- Let the potatoes cool completely before assembling the salad: This will help to prevent the salad from becoming watery.
- Use a light hand with the dressing: You don't want to overpower the flavor of the potatoes. Start with a small amount of dressing and add more to taste.
- Serve the salad chilled: Potato salad is best served cold, so make sure to chill it for at least an hour before serving.
Conclusion:
Lime and thyme potato salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and healthy potato salad recipe, give this one a try. You won't be disappointed!
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