Lime and Thyme Potato Salad
Brighten up your next gathering with this zesty Lime and Thyme Potato Salad, a refreshing twist on a classic side dish! Featuring tender baby potatoes tossed in a vibrant dressing of fresh lime juice, fragrant thyme, garlic, Dijon mustard, and a touch of honey, this salad is packed with bold, tangy flavors. The addition of scallions, parsley, and a sprinkle of lime zest creates a burst of fresh, herbaceous notes in every bite. Perfect for summer barbecues, picnics, or a light lunch, this quick and easy potato salad comes together in just 35 minutes and can be served chilled or at room temperature. Whether you’re looking for a unique gluten-free side dish or simply love citrusy flavor profiles, this lime and thyme-infused recipe is sure to be a hit!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 3 tablespoons Fresh lime juice
- 4 tablespoons Extra virgin olive oil
- 2 teaspoons Fresh thyme leaves
- 1 large Garlic cloves
- 1.5 teaspoons Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 stalks Scallions (green onions)
- 2 tablespoons Fresh parsley
- 1 teaspoon Lime zest
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half so they are all approximately the same size.
Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium-high heat.
Cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork. Drain and let them cool slightly.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the lime juice, olive oil, thyme leaves, minced garlic, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
Chop the scallions (both white and green parts) and parsley, and set them aside.
Once the potatoes have cooled enough to handle, transfer them to a large mixing bowl. Gently toss them with the lime dressing, ensuring that all the potatoes are coated evenly.
Add the chopped scallions, parsley, and lime zest to the bowl. Stir gently to combine, being careful not to break the potatoes.
Taste and adjust seasoning with additional salt or lime juice if needed.
Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.7 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3053 mg | 65% | |
*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.
