If you’re looking for the ultimate summer side, this Lemony Chive Potato Salad with Parmesan brings all the brightness, creamy comfort, and herby punch you crave in a single bowl. Imagine golden baby potatoes tossed while still warm with sharp lemon, peppery chives, and a snowfall of freshly grated Parmesan—every bite offers layers of zippy freshness, a savory edge, and pure satisfaction. It’s the kind of dish you’ll want to bring everywhere, whether that’s a backyard barbecue, picnics in the park, or a simple family dinner.
Ingredients You’ll Need
The magic of this Lemony Chive Potato Salad with Parmesan is that it relies on simple, honest ingredients, each one selected to shine. They work together to create a dish that’s creamy, bright, and deeply flavorful, with every element playing a crucial role in taste, texture, or vibrant color.
- Baby Yukon Gold Potatoes: Their creamy texture and buttery flavor form the perfect canvas for soaking up a tangy dressing.
- Extra Virgin Olive Oil: Adds richness and silkiness to the dressing, letting the flavors meld beautifully.
- Fresh Lemon Juice: Provides bright acidity that wakes up the potatoes and makes the whole dish sing.
- Lemon Zest: Delivers a burst of fragrant citrus oil, intensifying the sunny, fresh notes.
- Dijon Mustard: Lends a gentle, tangy heat and brings the vinaigrette together.
- Kosher Salt: Not just for seasoning the cooking water—this is key to making the potatoes taste their best.
- Black Pepper: Offers a subtle kick that balances the lemony brightness.
- Fresh Chives: These delicate herbs add mild oniony sharpness and a pop of color.
- Freshly Grated Parmesan Cheese: Adds umami depth and a nutty, savory boost to the potato salad.
- Chopped Fresh Parsley (optional): For a fresh, leafy finish that makes the salad extra eye-catching.
How to Make Lemony Chive Potato Salad with Parmesan
Step 1: Cook the Potatoes
Start by placing your halved or quartered baby Yukon gold potatoes in a large pot. Cover the potatoes with cold water, and don’t forget a generous pinch of salt—this is your first chance to season them from the inside out! Bring everything to a boil over medium-high heat, then reduce the heat slightly and simmer until the potatoes are fork-tender, about 12 to 15 minutes. You’re aiming for that perfect, just-cooked texture: not falling apart, but utterly soft and creamy.
Step 2: Make the Lemon Dressing
While your potatoes are cooking, grab a large bowl and whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, kosher salt, and black pepper. This zippy dressing forms the heart of the Lemony Chive Potato Salad with Parmesan—it’s light, tangy, and has just enough richness to coat every bite.
Step 3: Toss Potatoes with Dressing
Once your potatoes are ready, drain them well and let them cool for just a couple of minutes—you still want them warm! Add them directly to the bowl with your lemon vinaigrette, and gently toss so each potato piece gets a loving coating of flavor. Letting the potatoes absorb the dressing while they’re still warm works magic, infusing them with every bright, tangy, savory note.
Step 4: Add Chives and Parmesan
Give your salad about 10 minutes to sit. Then, fold in the finely chopped fresh chives and freshly grated Parmesan cheese. The warmth of the potatoes helps the cheese melt slightly around the edges, giving the whole salad an extra creamy, savory dimension, while the chives keep things light and vibrant.
Step 5: Taste and Garnish
Taste your potato salad and tweak the salt or pepper if you wish. For an extra flourish, sprinkle over chopped parsley right before serving. The combination of lemon zest, chives, and parsley not only makes the dish gorgeous but ensures every bite is packed with herbs and brightness.
How to Serve Lemony Chive Potato Salad with Parmesan
Garnishes
A final dusting of parmesan cheese, a scatter of fresh chives, and a little chopped parsley will make this Lemony Chive Potato Salad with Parmesan feel restaurant-level fancy. Try a microplane for extra-fine parmesan shavings or a few curls of lemon zest for bonus flair.
Side Dishes
This salad is a perfect companion to grilled meats like chicken, fish, or steak, but it also shines beside veggie-packed main courses. Pair it with crisp green salads, corn on the cob, or a platter of sliced summer tomatoes for a fresh, colorful meal.
Creative Ways to Present
Spoon your Lemony Chive Potato Salad with Parmesan into a rustic wooden bowl for a casual family style spread, or serve it in individual jars for a picnic-ready treat. It also works beautifully as a bed for sliced eggs or smoked salmon for brunch gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare!), store them in an airtight container in the refrigerator for up to three days. The flavors actually deepen and meld, making every bite more delicious. Wait to add the chives and parmesan until just before serving for freshest flavor and texture.
Freezing
Freezing isn’t ideal for this salad—the potatoes can lose their lovely texture, and the fresh herbs and cheese may separate or become mushy. This Lemony Chive Potato Salad with Parmesan truly shines when enjoyed fresh or within a couple of days.
Reheating
While this salad tastes wonderful cold or at room temperature, you can gently rewarm it if you prefer. Place it in a covered dish and heat it in a low oven (about 300°F) for 10-15 minutes, or microwave in short bursts, just until slightly warmed. Stir gently and garnish again if needed.
FAQs
Can I substitute another type Side Dish
Absolutely! While Yukon golds are prized here for their creaminess and golden color, small red potatoes or fingerlings also work well. Just be sure to keep the sizes uniform for even cooking.
What if I don’t have fresh chives?
If you’re out of fresh chives, you can swap in finely chopped green onions, or even a mix of dill and parsley for a different herbal note. The salad will still be bright and bursting with flavor.
Can I make Lemony Chive Potato Salad with Parmesan in advance?
Definitely! You can make the salad a day ahead—just wait to fold in the chives and parmesan until just before serving. This keeps the herbs vibrant and the cheese fresh.
Is this salad best served warm or cold?
Lemony Chive Potato Salad with Parmesan tastes best when served slightly warm or at room temperature, allowing the flavors to truly shine. If you’re serving it from the fridge, let it sit out for a bit to take the chill off.
How can I add extra tang or flavor?
For more tang, add a splash of white wine vinegar to the dressing, or include a few capers or chopped pickles for zip. A tiny pinch of smoked paprika or crushed red pepper can also take the flavors up a notch.
Final Thoughts
There’s just something irresistible about the combination of lemon, chives, and parmesan swirling around buttery potatoes. Give this Lemony Chive Potato Salad with Parmesan a spot at your next meal, and don’t be surprised if it disappears fast—your friends and family will want the recipe, too!
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Lemony Chive Potato Salad with Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Lemony Chive Potato Salad with Parmesan is a delightful twist on a classic side dish. The combination of tangy lemon, fresh chives, and savory Parmesan cheese elevates the humble potato salad to a whole new level. Perfect for summer gatherings or as a light lunch option.
Ingredients
Potato Salad:
- 2 pounds baby Yukon gold potatoes, halved or quartered
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped fresh chives
- 1/3 cup freshly grated Parmesan cheese
- optional: 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
- Prepare Dressing: Whisk together olive oil, lemon juice, zest, Dijon mustard, salt, and pepper in a large bowl.
- Toss Salad: Add warm potatoes to the bowl, toss to coat, and let sit for 10 minutes.
- Finish Salad: Fold in chives and Parmesan. Adjust seasoning. Garnish with parsley.
- Serve: Serve warm or at room temperature.
Notes
- This salad is best served slightly warm or at room temperature.
- For extra tang, add a splash of white wine vinegar.
- If making ahead, wait to add the chives and Parmesan until just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg
