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
Scale
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
