Get ready to fall for my Lemony Chive Potato Salad with Parmesan! This isn’t your average potato side; it’s a vibrant, zesty salad that pops with fresh lemon, a whisper of Dijon, plenty of chopped chives, and a generous dusting of Parmesan. It’s the sort of dish I bring to every picnic, and there are never any leftovers. Bright, tangy, herby, and perfectly savory, this potato salad is sunshine in a bowl—no mayo, just pure flavor and irresistible texture.
Ingredients You’ll Need
Lemony Chive Potato Salad with Parmesan is all about simple, real ingredients working together. Every item on this list has a purpose—adding creaminess, zing, or that delicious color pop you crave in a summertime salad.
- Baby potatoes: Tender and creamy, these hold their shape and soak up all the dressing.
- Olive oil: The base for our luscious lemony dressing—choose extra virgin for extra flavor.
- Fresh lemon juice: This is what brings the zing and ties everything together with bright acidity.
- Lemon zest: Don’t skip the zest—it infuses the entire salad with a bold citrus aroma.
- Dijon mustard: Adds just the right amount of tang and a tiny kick.
- Garlic clove: Just enough to perfume the salad without overpowering it.
- Parmesan cheese: Salty, nutty, and perfectly melty when tossed with warm potatoes.
- Chopped fresh chives: For vibrant color and a gentle oniony bite that feels oh so fresh.
- Salt and black pepper: Essential for lifting all the flavors to their full potential.
How to Make Lemony Chive Potato Salad with Parmesan
Step 1: Cook the Potatoes
Begin by placing your halved baby potatoes into a large pot and covering them with cold, salted water. Bring the pot to a boil to get those potatoes cooking evenly, then lower the heat to a simmer for 12 to 15 minutes. When a fork slides easily into a potato, you’ll know they’re perfectly tender. Drain them and let them cool just slightly—you want them warm for soaking up all that fabulous dressing.
Step 2: Whisk Up the Zesty Lemon Dressing
While the potatoes are cooling, whisk together the olive oil, fresh lemon juice, punchy lemon zest, Dijon mustard, and minced garlic in a small bowl. A quick whisk is all it takes. Don’t forget to season generously with salt and black pepper; the dressing should taste bright, fresh, and just a touch tangy before it ever hits the potatoes.
Step 3: Toss the Potatoes with the Dressing
Pour the zesty lemon dressing over your still-warm potatoes in a large mixing bowl. Toss them gently—this is where the magic happens and those spuds drink in all that vibrant flavor. The warmth helps the potatoes really absorb everything you’ve just whisked together, giving each bite a burst of citrusy goodness.
Step 4: Add Parmesan and Fresh Chives
Next comes the cheese and herbs. Sprinkle in the grated Parmesan and generous handful of chopped chives, then toss everything gently again. The Parmesan will melt ever so slightly against the warm potatoes, creating pockets of salty, creamy bliss, while the chives add freshness and a dash of color.
Step 5: Serve Your Salad, Warm or Cold
Your Lemony Chive Potato Salad with Parmesan is ready to be enjoyed! Serve it right away while it’s still warm, or let it cool to room temperature. It’s just as tasty after chilling in the fridge if you want to make it ahead for picnics or potlucks.
How to Serve Lemony Chive Potato Salad with Parmesan
Garnishes
Top your salad with a sprinkle of extra chives and maybe a few curls of shaved Parmesan for a fancy, finishing touch. Freshly cracked black pepper or a little more lemon zest can really wake everything up just before serving.
Side Dishes
This salad pairs beautifully with simple grilled chicken, fish, or your favorite plant-based burgers. I love serving it alongside roasted salmon, grilled corn, or a mound of peppery arugula. The brightness of the Lemony Chive Potato Salad with Parmesan balances richer entrees perfectly.
Creative Ways to Present
For parties, scoop the salad into little jars or ramekins as individual servings, or spoon it onto a bed of greens for a fresh twist. Try piling it high on a large platter and scattering microgreens on top—suddenly it’s picnic-chic! If you’re feeling extra, finish with a drizzle of herbed olive oil and a few edible flowers for a summery, show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Lemony Chive Potato Salad with Parmesan keeps beautifully in the fridge for up to 3 days. Simply transfer it to an airtight container. The flavors actually deepen overnight, so it’s perfect for prepping ahead for busy weeks or gatherings.
Freezing
Potato salads don’t usually freeze well, and this one is no exception—freezing can alter the texture of the potatoes and make the fresh chives a bit sad. It’s best to enjoy this dish fresh from the fridge over the course of a few days.
Reheating
If you prefer your Lemony Chive Potato Salad with Parmesan warm, you can gently reheat it in the microwave in short bursts, stirring occasionally. Just be mindful not to overheat it—the cheese should be soft, not stringy, and you don’t want the potatoes to fall apart.
FAQs
Can I use a different type Side Dish
Absolutely! While baby potatoes have a creamy, delicate texture, you can swap in Yukon Golds or even red potatoes. Just be sure to cut them into evenly sized pieces for even cooking.
Is Lemony Chive Potato Salad with Parmesan gluten-free?
Yes! All the ingredients in this salad are naturally gluten-free, making it an easy and hearty option for guests with dietary restrictions.
Can I make this salad vegan?
You can make a vegan version by replacing the Parmesan with a plant-based Parmesan alternative or simply omitting the cheese. A handful of toasted pine nuts or a sprinkle of nutritional yeast can add a little extra flavor too.
What other herbs could I use besides chives?
If chives aren’t available, try fresh dill, parsley, or even a finely chopped green onion for a similar burst of color and mild onion flavor. Each twist gives the salad its own personality!
Can I add extra veggies or greens?
Definitely! Add some baby spinach, arugula, or even steamed green beans for more texture and color. This recipe is a perfect base for experimenting with your favorite market finds.
Final Thoughts
If you’re looking for a crowd-pleasing side dish that’s light, zippy, and just a little bit fancy, Lemony Chive Potato Salad with Parmesan should be your next go-to. I hope you’ll try it out and let it add some sunshine to your next meal or gathering!
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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, Gluten-Free
Description
This Lemony Chive Potato Salad with Parmesan is a refreshing and flavorful twist on a classic side dish. The zesty lemon dressing paired with the savory Parmesan cheese and fresh chives creates a light and delicious salad perfect for any occasion.
Ingredients
Potato Salad:
- 2 lbs baby potatoes, halved
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh chives
- Salt and black pepper to taste
Instructions
- Cook Potatoes: Place the halved baby potatoes in a large pot and cover with cold, salted water. Boil, then simmer for 12–15 minutes until tender. Drain and cool slightly.
- Make Dressing: Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
- Combine: Toss warm potatoes with dressing. Add Parmesan and chives, toss gently. Serve warm, at room temperature, or chilled.
Notes
- For extra flavor, roast the potatoes instead of boiling.
- Add arugula or baby spinach for a fresh twist.
- Try Pecorino Romano for a sharper cheese option.
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