 | | 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 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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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 2 pounds Yukon Gold potatoes, cut into fourths |
| - | | 3 celery stalks, 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 |
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