Creamy Lime Potato Salad
Zesty, creamy, and irresistibly fresh, this Creamy Lime Potato Salad is a vibrant twist on the classic summer side dish. Made with tender Yukon Gold potatoes, this salad features a tangy lime-infused dressing crafted from a luscious blend of mayonnaise, Greek yogurt, fresh lime juice, and zest, paired with a hint of Dijon mustard and a touch of honey for sweetness. Chopped cilantro and green onions add bright, herbal notes, while a sprinkle of paprika gives the final dish a pop of color and smoky finish. Whether served at picnics, barbecues, or as a refreshing accompaniment to your main course, this potato salad is a perfect crowd-pleaser that’s both creamy and citrusy in every bite. Ready in just over 30 minutes, this recipe is easy to prepare, full of flavor, and guaranteed to elevate any meal.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 1 cup Greek yogurt
- 3 tablespoons Fresh lime juice
- 1 teaspoon Lime zest
- 2 teaspoons Dijon mustard
- 1 teaspoon Honey
- 0.25 cup Fresh cilantro, chopped
- 2 stalks Green onions, finely sliced
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (for garnish)
Instructions
Wash and peel the potatoes if desired. Cut them into bite-sized chunks, approximately 1-inch cubes.
Place the potato chunks in a large pot and cover with cold water. Add 2 teaspoons of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until tender when pierced with a fork.
While the potatoes are cooking, prepare the creamy lime dressing. In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, lime juice, lime zest, Dijon mustard, and honey until smooth and well combined.
Drain the cooked potatoes and transfer them to a large mixing bowl. Allow them to cool slightly for 5-10 minutes.
Pour the lime dressing over the warm potatoes. Gently toss to coat the potatoes evenly with the dressing.
Add the chopped cilantro and sliced green onions to the potato salad. Mix gently to combine.
Season the salad with ground black pepper, adjusting to taste. If needed, add additional salt to taste.
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a final stir, then sprinkle with a dash of paprika for garnish. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 5660 mg | 246% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 20.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4330 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
