Creamy Lime Potato Salad
Creamy lime potato salad combines tender new potatoes with zesty lime, red onion, and fresh herbs for a refreshing side perfect for summer gatherings and picnics.
Ingredients
Instructions
- Place potatoes and 1 teaspoon salt in water to cover in a large saucepot.
- Bring to a boil over medium-high heat and cook until potatoes are just tender, about 15 minutes.
- Drain the potatoes.
- Cool the potatoes for 15 minutes.
- In a large bowl, combine lime juice, lime peel, cumin, pepper, red onion, yogurt, mayonnaise, and parsley.
- Add the cooled potatoes to the dressing and toss gently to combine.
- Serve immediately or refrigerate until ready to serve.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of plain low-fat yogurt. If you prefer a tangier flavor, increase the lime juice slightly. Make sure to choose small new potatoes for the best consistency, as they hold their shape well. This salad can be made ahead of time and is perfect for summer picnics or as a side with grilled meats. It pairs wonderfully with Peach Buffet Salad.
Serving Suggestions
Serve this creamy lime potato salad chilled as a refreshing side dish at barbecues or picnics. It complements grilled chicken, fish, or burgers beautifully. For a complete meal, consider pairing it with Simple Dinner Rolls to soak up any extra dressing. Garnish with additional parsley for a pop of color and freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together over time, enhancing the taste. If the salad thickens, you can stir in a little extra yogurt or lime juice before serving. Avoid reheating this dish, as it is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Lime Potato Salad contains roughly 1334 calories, with 18g protein, 160g carbohydrates, and 70g fat. It is an excellent source of potassium (90% of the Daily Value), vitamin C (78% of the Daily Value), and dietary fiber (58% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1067mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this salad?
Yes, you can use other types of potatoes, but keep in mind that waxy potatoes like red or fingerling potatoes work best for maintaining their shape during cooking. Starchy potatoes may become mushy and alter the texture of your salad.
Is it possible to make this salad vegan?
Absolutely! To make this salad vegan, substitute the yogurt with a plant-based yogurt and the mayonnaise with a vegan mayonnaise alternative. This way, you can enjoy the same creamy texture without any animal products.
How can I make this salad spicier?
To add some heat, incorporate diced jalapeños or a pinch of cayenne pepper into the dressing. You can also serve it with a side of hot sauce for those who prefer extra spice. Experimenting with these additions can create a delicious twist on this classic dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).