LIME AND THYME POTATO SALAD

4 medium potatoes, peeled and cubed
1/3 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon snipped fresh thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Milk (optional, for moistening finished salad)
Lime slices (optional garnish)
Fresh thyme (optional garnish)

In a covered large saucepan cook potatoes in enough boiling salted water to cover for 10 to 12 minutes or just until tender. Drain.

Meanwhile, for dressing, in a large bowl combine mayonnaise, sour cream, lime peel, lime juice, thyme, salt, and pepper. Add the cooked potatoes; toss gently to coat. Cover and chill for 6 to 24 hours.

TO SERVE:
If the salad seems too stiff after chilling, stir in a little milk to moisten. If desired, garnish with lime slices and additional fresh thyme.

Makes 4 servings
Source: Recipe booklet: Simple Meals, 7 ingredients or Less, Better Homes and Gardens, 2003, 2004