Potato and Parmesan Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6

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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.


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