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Potato and Parmesan Salad Recipe

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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 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.
  • Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 6
    Enter desired servings   Change Servings
    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

    Potato and Parmesan Salad recipe - Ratings & Reviews

    read all reviews
    Submitted by: pattyw81
    Date: 2008/07/01
    "I used reg. mayo instead of light. It tasted better."
    Was this review helpful or offensive?
     print this review with recipe

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