 | | 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 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 |
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