Potato and Parmesan Salad Recipe
A tasty, creamy dressing adds much to the potatoes and crunchy ingredients.
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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
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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potato and parmesan salad
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"I used reg. mayo instead of light. It tasted better."
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