This lemony potato salad is a refreshing twist on a classic dish, featuring tender potatoes tossed with zesty lemon, fragrant chives, and rich parmesan cheese. It’s a dish that’s bright, flavorful, and oh-so-simple to whip up.
Addresses vague intro, missing background, and limited technique tips in parmesan potato salad, with few variations and scant serving ideas, plus keyword focus for SEO.
I often find myself scrambling for quick, tasty sides, and this recipe fixes that. It cuts down on time without sacrificing great taste. The challenge of balancing flavor and texture is often tough, but here I’ve found a method that does just that, ensuring each bite delivers everything you want in a potato salad.
What I love about this recipe is how quickly it comes together, prep takes just about 10 minutes, and the cooking adds only another 15. The soft, creamy potatoes mixed with the tangy dressing create a wonderful contrast that’s bound to please anyone who tries it.
If you’re looking for a different take on potato salad, you might want to check out my Asparagus Potato Salad. It’s another easy-to-change recipe that’s perfect alongside any meal!
Table of contents
Why You Will Love This Recipe
- Bright and Tangy Flavor The lemon juice brings a zesty kick that wakes up the creamy potatoes, making each bite refreshing and lively, especially during warmer months.
- Fresh Herbs Shine With the addition of chives, you’re getting a burst of mild onion flavor that balances perfectly with the tangy dressing, elevating the overall taste sensation.
- Easy to Prepare This potato salad comes together in just 25 minutes, making it a quick and hassle-free side dish that you can whip up for any meal with minimal stress.
- Stays Fresh Thanks to the vinegar in the dressing, this salad maintains its deliciousness, remaining fresh for days in the fridge, making it great for meal prep or leftovers.
Lemony Chive Parmesan Potato Salad
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Lemony Chive Potato Salad with Parmesan – a quick, bright vegetarian potato salad with chives and shaved Parmesan.
Ingredients
- 2 pounds (900g) Petit Yukon Gold Potatoes, cut evenly
- 1/2 cup (50g) Shaved Parmesan Cheese, plus more if desired
- 2 tablespoons (30g) Chopped Fresh Chives
- 2 tablespoons (30ml) Lemon Juice, freshly squeezed
- 2 tablespoons (30ml) Red Wine Vinegar
- 21/2 teaspoons (10g) Dijon Mustard
- 11/2 teaspoon (5g) Honey
- 2 Garlic Cloves, finely minced or pressed
- 1/2 cup (120ml) Extra Virgin Olive Oil
- Kosher Salt and Pepper, to taste
Instructions
- Step 1: Cook Potatoes Thoroughly: Place the potatoes in a large pot and cover with cold water. Bring to a boil and boil for 12 minutes, or until the potatoes are fork tender. If potatoes are not tender, boil for an additional 2 minutes; test doneness with a fork before draining.
- Step 2: Prepare Lemon Vinaigrette: While the potatoes are cooking, whisk together lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, and olive oil in a bowl.
- Step 3: Cool & Slice Potatoes: After boiling, drain the potatoes and allow them to cool slightly. Gently slice them in half.
- Step 4: Dress Potatoes Lightly: Drizzle the potatoes with some of the lemon vinaigrette and toss gently.
- Step 5: Mix in Ingredients: Add chopped chives and shaved Parmesan cheese to the potato mixture. Toss everything together carefully, tasting as you go to see if it needs additional salt or pepper.
- Step 6: Serve or Chill: If you are not serving it right away, let it chill in the fridge for a bit to let the flavors meld. The salad can be served cold or at room temperature.
Notes
- Storage Tips: Refrigerate in an airtight container at 38 degrees F for up to 3 days.
- Expert Tips: For a creamier texture, fold in 2 additional tablespoons of mayonnaise along with the other ingredients before serving.
- Expert Tips: When dressing separates, whisk the lemon vinaigrette again 5 minutes before serving, adding a dash of water if it is too thick.
- Expert Tips: If you notice overcooked potatoes, immediately place them in an ice bath for about 5 minutes to halt the cooking process.
- Expert Tips: For more flavor, consider adding 11/2 teaspoon of lemon zest to the vinaigrette while mixing.
- Reheating Instructions: This dish is best served chilled or at room temperature; no reheating is necessary.
- Serving Suggestions: Pair this potato salad as a side with grilled chicken or fish. It also complements a green salad nicely.
- Recipe Variations: Substitute the Parmesan cheese with crumbled feta. Add cooked bacon for a savory twist. Mix in other herbs like dill or parsley for added freshness.
- Ingredient Notes: Choose firm, green stalks of chives for the best taste. Freshly grated Parmesan yields a richer flavor compared to pre-grated varieties. The acidity from fresh lemon juice balances the creaminess of the potatoes perfectly. Look for a good quality extra virgin olive oil with a fruity flavor profile for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Potatoes: Go for Yukon Gold or red potatoes; they’re creamy and hold up well. Cut them evenly for uniform cooking, which helps with texture.
- Chives: Fresh chives bring a mild onion flavor that brightens the salad. Look for firm, green stalks without wilting for the best taste.
- Parmesan cheese: Use freshly grated Parmesan for a richer flavor. Pre-grated varieties often lack depth, so grab a block and grate it yourself!
- Lemon juice: Freshly squeezed lemon juice is a must! The acidity balances the creaminess of the potatoes, making the salad taste fresh and bright.
- Olive oil: A good quality extra virgin olive oil adds richness and helps the flavors meld together. Look for a brand with a fruity flavor profile for the best results.
- Mayonnaise: Use full-fat mayonnaise for creaminess. It’s the base for your dressing, creating a smooth texture; opt for real mayo for superior taste.
- Potatoes: Go for Yukon Gold or red potatoes; they’re creamy and hold up well. Cut them evenly for uniform cooking, which helps with texture.
- Chives: Fresh chives bring a mild onion flavor that brightens the salad. Look for firm, green stalks without wilting for the best taste.
- Parmesan cheese: Use freshly grated Parmesan for a richer flavor. Pre-grated varieties often lack depth, so grab a block and grate it yourself!
- Lemon juice: Freshly squeezed lemon juice is a must! The acidity balances the creaminess of the potatoes, making the salad taste fresh and bright.
- Olive oil: A good quality extra virgin olive oil adds richness and helps the flavors meld together. Look for a brand with a fruity flavor profile for the best results.
- Mayonnaise: Use full-fat mayonnaise for creaminess. It’s the base for your dressing, creating a smooth texture; opt for real mayo for superior taste.
Recipe Tips
- If potatoes aren’t tender, boil for an additional 2 minutes; test doneness with a fork before draining to ensure they’re cooked properly.
- When dressing separates, whisk the lemon vinaigrette again 5 minutes before serving, adding a dash of water if it’s too thick.
- If you notice overcooked potatoes, immediately place them in an ice bath for about 5 minutes to halt the cooking process.
- For a creamier texture, fold in an extra 2 tablespoons of mayonnaise along with the other ingredients before serving.
- If you want more flavor, try adding 1 teaspoon of lemon zest to the vinaigrette while mixing to brighten the taste further.
Serving Suggestions
Serve lemony potato salad alongside grilled chicken or fish. It pairs well with roasted asparagus or a mixed greens salad.
Use to make a cold potato salad platter for summer picnics. Add lemony potato salad to wraps or as a filling in sandwiches.
Top with additional shaved parmesan or a drizzle of olive oil. Consider adding fresh herbs like parsley or dill for extra flavor.
Recipe variations
- You can use red potatoes for a slightly sweeter flavor and a firmer texture in your potato salad.
- Add 1 teaspoon of dried oregano or 1 tablespoon of fresh thyme to the vinaigrette for a herbaceous twist.
- Either Greek yogurt or sour cream can replace some of the mayo in the dressing for a tangy flavor.
- If serving a larger group, increase the potato quantity to 3 pounds and adjust the vinaigrette accordingly, using 3 tablespoons of each vinegar and lemon juice.
Save This Recipe!
How to Store?
To keep your lemony potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 hours. This method is best for serving.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. This allows flavors to meld while keeping the salad fresh.
Freezing: Transfer to a freezer-safe container, ensuring it’s tightly sealed for up to 2 months. Thaw overnight in the refrigerator before serving.
Other Recipes You’ll Love
If you enjoyed this lemony potato salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
