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Potato and Parmesan Salad Recipe

www.recipetips.com
Provided By:
"I used reg. mayo instead of light. It tasted better."
Reviewed By:
Servings:
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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
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
  • 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.
A tasty, creamy dressing adds much to the potatoes and crunchy ingredients.
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potato and parmesan salad

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Anonymous
Rating of 5 out of 5.0 stars
Reviewed By: 's Review:
"I used reg. mayo instead of light. It tasted better."
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