Tuesday, December 4, 2007

Potato and Parmesan Salad

Here goes another wonderful potato salad recipe. This one is from recipetips. It is a basic recipe but that's what makes it so great.

Although the original recipe has celery, I'm not crazy about it, so I substitute it with cucumbers. But I'm leaving the original recipe as is, you can decide which way to go:)

The dressing is creamy and very tasty. And when you have Parmesan in a recipe, how can you go wrong?


POTATO AND PARMESAN SALAD

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

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.
Makes 6 servings

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