Description
Lemony Chive Potato Salad with Parmesan – a quick, bright vegetarian potato salad with chives and shaved Parmesan.
Ingredients
Scale
- 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