Potato and Parmesan Salad Prep Time: 20 minutes Cook Time: 20 minutes Servings: 6 Ingredients - 2 pounds Yukon Gold potatoes, cut into fourths - 3 stalks celery, diced - 1/2 cup red onion, finely diced - 1/2 cup mayonnaise (light) - 2 tablespoons fresh lemon juice - 3 teaspoons Dijon mustard - 1/2 cup fresh parmesan cheese, coarsely grated - 3/4 teaspoon dried thyme - 1 teaspoon salt - fresh thyme sprigs and leaves for garnish    A tasty, creamy dressing adds much to the potatoes and crunchy ingredients.   Directions Place potatoes in a large sauce pan. Cover potatoes with water, add 1 teaspoon of salt, and bring potatoes to a boil. Allow potatoes to boil 15 to 20 minutes or until potatoes are tender (not mushy). Drain potatoes and remove peels. Cut into bite size pieces. Place chopped	1

	potatoes, celery, and onion in a large serving bowl. In a small bowl whisk together mayonnaise, lemon juice, mustard, dried thyme, and cheese. Toss with potato mixture and season to taste.	2