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
Scale
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
