Lemony Chive Potato Salad with Parmesan Recipe
If you’re seeking a fresh, vibrant twist on a classic, the Lemony Chive Potato Salad with Parmesan deserves a spot on your table. This dish brings together sweet, tender baby potatoes, a tangy lemon-infused dressing, and the irresistible nuttiness of freshly grated Parmesan, all brightened with a generous handful of chives. With its creamy texture, zippy flavor, and elegant simplicity, Lemony Chive Potato Salad with Parmesan stands out as the side dish you’ll turn to again and again for picnics, potlucks, or easy weeknight dinners.
Ingredients You’ll Need
The ingredients list for Lemony Chive Potato Salad with Parmesan couldn’t be easier, but each component plays a key role in building the salad’s memorable texture and lively taste. Gather these fresh ingredients to let every bite sing with flavor and color!
- Baby potatoes: Choose red, yellow, or multi-color for firm, creamy texture and eye-catching color—halved or quartered so each piece soaks up the dressing.
- Mayonnaise: Adds creaminess and classic body to the dressing; for a lighter touch, you can mix in Greek yogurt.
- Olive oil: Brings silkiness and a subtle fruity note that pairs beautifully with lemon and cheese.
- Fresh lemon juice: Real lemon makes the flavors pop, adding essential brightness and zestiness.
- Lemon zest: Adds another layer of lemony aroma and a slight tang that lifts the entire dish.
- Dijon mustard: Breaks up the richness with sharp, tangy flair—don’t skip it!
- Salt: Enhances all the other flavors; remember to season the boiling water and the dressing.
- Black pepper: A small amount brings gentle heat and complexity.
- Freshly grated Parmesan cheese: Nutty, salty, and savory, it melts into the potatoes for amazing umami depth.
- Chopped fresh chives: The secret to a punch of color and a subtle oniony note that ties everything together.
How to Make Lemony Chive Potato Salad with Parmesan
Step 1: Cook the Baby Potatoes
Start by placing your halved or quartered baby potatoes in a large pot and cover them with cold water—this helps them cook evenly all the way through. Add a generous pinch of salt to the water to infuse the potatoes with flavor as they cook. Bring everything to a boil over medium-high heat, then simmer for 10 to 12 minutes, or until the potatoes are just fork-tender. You want them soft but still holding their shape. Drain them right away and let them cool slightly so they’re warm but not steaming hot when you mix your salad.
Step 2: Whisk Up the Lemony Dressing
While the potatoes are cooking, grab a large mixing bowl and dive into your dressing prep. Whisk together mayonnaise, olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until everything’s smooth and creamy. The fresh lemon and Dijon mustard wake up your tastebuds, while the olive oil and mayo make the dressing luscious and just rich enough.
Step 3: Toss the Potatoes While Warm
Once your potatoes have cooled just a bit, they’re ready for the dressing. Drop the still-warm potatoes into the bowl, and gently toss until every piece is coated. Warm potatoes soak up all those bright, tangy flavors, making every bite pop.
Step 4: Fold in Parmesan and Chives
Now it’s time for the finishing touches! Add the freshly grated Parmesan and chopped chives, then stir them in gently so you don’t mash the potatoes. The Parmesan melts just slightly, infusing the potatoes with its unmistakable savory flavor, while the chives add little flecks of green and a mild oniony taste.
Step 5: Let the Flavors Meld
This last step is a game-changer: Let your Lemony Chive Potato Salad with Parmesan sit for at least 15 minutes before serving. This resting time allows all the flavors to mingle and mellow, so the lemon, Parmesan, and chive really shine. Serve it warm, at room temperature, or well-chilled from the fridge—each option is delicious in its own way.
How to Serve Lemony Chive Potato Salad with Parmesan
Garnishes
For that finishing flourish, reserve a pinch of chives and a shower of extra Parmesan to sprinkle on top just before serving. A little more lemon zest, or even a quick grind of black pepper, also brings irresistible aroma and eye appeal to your Lemony Chive Potato Salad with Parmesan.
Side Dishes
This potato salad pairs beautifully with a wide range of main courses. Try it with grilled chicken, steak, fresh fish, or veggie burgers. It’s equally at home next to classic American fare, like hot dogs or barbecue, and lighter Mediterranean-inspired plates featuring grilled vegetables or seafood. The bright, lemony flavors complement nearly anything!
Creative Ways to Present
For parties or potlucks, spoon your Lemony Chive Potato Salad with Parmesan into a big rustic bowl and scatter with extra chives and Parmesan for a crowd-pleaser look. Want something a bit more special? Try serving it in individual jars, on lettuce cups, or even spooned over a bed of baby greens for a picnic-perfect salad plate that everyone will remember.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemony Chive Potato Salad with Parmesan in an airtight container in the fridge for up to three days. The flavors continue to develop and meld, so it’s often even tastier the next day. Give it a gentle stir before serving, and sprinkle on more fresh chives if you have them for a pop of color.
Freezing
Potato salads with mayonnaise-based dressings usually don’t freeze well, as the texture can break down and become watery upon thawing. It’s best to enjoy this salad fresh or refrigerated, and prepare only the amount you’ll use within a few days for the best texture and flavor.
Reheating
If you prefer serving your Lemony Chive Potato Salad with Parmesan warm, gently warm it in a microwave-safe bowl in short bursts, stirring in between to ensure even heating. Be careful not to overheat, which can cause the potatoes to become mushy. You can also enjoy it straight from the fridge—it’s flexible and delicious both ways.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut your potatoes into bite-size pieces. Yukon Golds are a great substitute for their creamy texture, but any waxy variety works well. Try to avoid starchy potatoes like russets, as they can break apart too easily in the salad.
How do I make this salad lighter?
For a lighter version of Lemony Chive Potato Salad with Parmesan, swap half (or all) of the mayonnaise for plain Greek yogurt. It adds tang and creaminess while reducing the overall fat, making it perfect for lighter appetites or summer gatherings.
Can I prepare this potato salad in advance?
Yes, in fact, it’s a wonderful dish to make ahead! Prepare it up to a day in advance and store it covered in the refrigerator. Just be sure to toss it gently before serving and maybe add a fresh sprinkle of chives and Parmesan on top.
Is this recipe gluten-free?
Yes, Lemony Chive Potato Salad with Parmesan is naturally gluten-free as long as your mayonnaise and Dijon mustard are certified gluten-free. It’s a safe and tasty option for anyone avoiding gluten.
What other herbs can I add for variety?
Chopped fresh dill, parsley, or tarragon all make lovely additions for a slight flavor twist. Feel free to mix in your favorites along with the chives for a unique, herbaceous variation on the classic Lemony Chive Potato Salad with Parmesan.
Final Thoughts
I can’t wait for you to try Lemony Chive Potato Salad with Parmesan. It’s simple, so bright, and just different enough to feel special! Whether you’re making it for a weeknight dinner or your next picnic, I promise it’ll disappear fast. Enjoy every zesty bite with someone you love!
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Lemony Chive Potato Salad with Parmesan Recipe
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Lemony Chive Potato Salad with Parmesan is a refreshing and flavorful side dish perfect for any occasion. The zesty lemon and savory Parmesan cheese elevate the humble potato to a whole new level of deliciousness.
Ingredients
- 2 lbs baby potatoes (halved or quartered)
- 1/3 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh chives
Potato Salad:
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, add salt, and boil for 10–12 minutes until fork-tender.
- Prepare Dressing: In a large bowl, whisk together mayo, olive oil, lemon juice, zest, Dijon, salt, and pepper.
- Toss Salad: Add warm potatoes to the dressing, gently toss, then stir in Parmesan and chives.
- Rest and Serve: Let the salad sit for 15 minutes to meld flavors. Serve warm, at room temperature, or chilled.
Notes
- For a lighter version, swap half the mayo for plain Greek yogurt.
- This salad is a great accompaniment to grilled meats or seafood and perfect for picnics.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
