Bright and Zesty Lemony Chive Potato Salad with Parmesan

Brighten your BBQ with Lemony Chive Potato Salad with Parmesan, a zesty, fresh twist on a classic side dish everyone will love. This salad combines tender potatoes with bright lemon juice, fragrant chives, and the rich, savory depth of Parmesan cheese, creating a perfect balance of flavors and textures. It’s easy to whip up, refreshing, and elevates any meal with its vibrant charm.

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Why You’ll Love This Recipe

• Fresh and vibrant: The lemon juice adds an irresistible brightness that awakens the entire dish.
• Easy prep: Minimal ingredients come together quickly, making it perfect for busy days or last-minute gatherings.
• Rich flavors: Parmesan cheese brings a savory, nutty depth that pairs beautifully with the potatoes.
• Perfect texture: Tender but firm potatoes combined with creamy dressing and crisp chives create a delightful mouthfeel.
• Versatile side: Ideal for BBQs, picnics, or even as a light lunch on its own.

Ingredients You’ll Need

Simple, fresh ingredients form the foundation of Lemony Chive Potato Salad with Parmesan, each chosen to boost flavor while keeping the salad light and colorful. Every component contributes uniquely to taste, texture, or visual appeal.

• Baby potatoes: Use waxy potatoes like new or fingerlings for firmness and creaminess.
• Fresh chives: Adds a mild onion flavor and fresh green color.
• Parmesan cheese: Freshly grated for that sharp, nutty richness.
• Lemon juice: The key zesty component that brightens the dish.
• Olive oil: Provides a smooth base for the dressing and enhances flavors.
• Dijon mustard: Offers subtle tang and emulsifies the dressing perfectly.
• Garlic: Freshly minced for a gentle aromatic kick.
• Salt and pepper: To taste, balancing and enhancing the overall flavor.

Variations for Lemony Chive Potato Salad with Parmesan

Feel free to tailor this salad to your taste or dietary preference — it’s simple to modify without losing its charm or freshness.

• Herbs boost: Add dill, parsley, or tarragon to deepen the herbal notes.
• Greek yogurt twist: Swap olive oil for Greek yogurt for a creamier dressing and added protein.
• Veggie upgrade: Toss in finely diced celery or radishes for crunch and color.
• Nutty crunch: Sprinkle toasted pine nuts or walnuts on top for texture and flavor contrast.
• Leafy greens: Serve over arugula or baby spinach for a vibrant salad bowl.

How to Make Lemony Chive Potato Salad with Parmesan

Step 1: Cook the potatoes

Start by boiling baby potatoes in salted water until just fork-tender, about 12-15 minutes. Drain and let cool slightly before handling to maintain texture.

Step 2: Prepare the dressing

Whisk together fresh lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified, ensuring each element blends perfectly to brighten the potatoes.

Step 3: Combine salad ingredients

Cut cooled potatoes into bite-sized pieces and transfer to a large bowl. Pour over the dressing and gently toss to coat each potato evenly without breaking them apart.

Step 4: Add chives and Parmesan

Fold in freshly chopped chives and a generous amount of grated Parmesan cheese, mixing lightly to distribute the flavors and to let the cheese melt slightly onto the warm potatoes.

Step 5: Chill and serve

Refrigerate the salad for at least 30 minutes to let the flavors meld beautifully, then give it a final toss before serving to refresh the texture and flavor layers.

Pro Tips for Making Lemony Chive Potato Salad with Parmesan

• Use waxy potatoes: They hold their shape better and prevent a mushy texture.
• Don’t overmix: Gentle tossing preserves potato integrity and presentation.
• Fresh lemon juice: Always use freshly squeezed lemon juice for the brightest flavor.
• Grate cheese finely: Allows for better melting and integration without clumps.
• Adjust seasoning later: Taste the salad after chilling and tweak salt or pepper as needed.

How to Serve Lemony Chive Potato Salad with Parmesan

Garnishes

Garnish with extra freshly chopped chives, a light sprinkle of lemon zest, or finely shaved Parmesan curls to elevate the salad’s color and aroma right before serving.

Side Dishes

This potato salad pairs wonderfully with grilled chicken, fish, or even veggie burgers – its zesty freshness balances richer, smoky flavors beautifully.

Creative Ways to Present

Serve in a rustic wooden bowl for a backyard BBQ feel, or spoon onto individual lettuce leaves to create pretty salad cups perfect for a brunch or picnic vibe.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container refrigerated for up to 3 days. The potatoes absorb more dressing over time, intensifying the flavor.

Freezing

Freezing is not recommended as potatoes become grainy and watery after thawing, losing the fresh texture that makes this salad so delightful.

Reheating

If you prefer the salad warm, gently reheat it on low heat just until warm, but it’s best served chilled or at room temperature to preserve freshness.

FAQs

Can I use regular white potatoes instead of baby potatoes?

Yes, but waxy potatoes like Yukon Gold or red potatoes hold their texture better compared to starchy varieties, resulting in a firmer salad.

Is this recipe dairy-free?

The Parmesan cheese contains dairy, but you can omit it or substitute with a dairy-free cheese option to keep it suitable for dairy-free diets.

How long does the Lemony Chive Potato Salad with Parmesan stay fresh?

Stored properly in the fridge, it stays fresh and flavorful for up to 3 days.

Can I make this salad vegan?

To make it vegan, skip the Parmesan or use a plant-based cheese alternative and ensure the Dijon mustard you use is free from animal products.

What’s the best way to reheat leftovers?

Reheat gently on low heat until just warmed through or enjoy the salad cold to keep its crisp, fresh taste intact.

Final Thoughts

There’s something truly special about Lemony Chive Potato Salad with Parmesan — its playful tang, fresh herbs, and savory cheese create a side dish that never gets old. Whether you’re hosting a summer BBQ or simply want to brighten a weeknight meal, this salad invites you to enjoy every bite. Give it a try and watch it become a favorite in your recipe collection!

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Lemony Chive Potato Salad with Parmesan.

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• Author: Maria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings 1x
• Category: Appetizers
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

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Description

Lemony Chive Potato Salad with Parmesan is a fresh and vibrant twist on a classic potato salad. Combining tender yet firm baby potatoes with zesty lemon juice, fragrant fresh chives, and the rich, savory flavor of Parmesan cheese, this salad offers a perfect balance of textures and flavors. Easy to prepare with minimal ingredients, it’s ideal for BBQs, picnics, or as a light lunch, bringing brightness and charm to any meal.

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Ingredients

Units USM Scale 1x2x3x

Potatoes

• 1 1/2 pounds baby waxy potatoes (new or fingerling)

Dressing

• 3 tablespoons fresh lemon juice (about 1 lemon)
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste

Salad Mix-ins

• 1/4 cup fresh chives, finely chopped
• 1/2 cup freshly grated Parmesan cheese

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Instructions

1. Cook the potatoes: Start by boiling the baby potatoes in salted water until just fork-tender, about 12-15 minutes. Drain and let cool slightly before handling to maintain their firm texture.
2. Prepare the dressing: Whisk together fresh lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified, ensuring all ingredients blend perfectly to brighten the potatoes.
3. Combine salad ingredients: Cut the cooled potatoes into bite-sized pieces and transfer to a large bowl. Pour the dressing over the potatoes and gently toss to coat each piece evenly without breaking them apart.
4. Add chives and Parmesan: Fold in the freshly chopped chives and a generous amount of grated Parmesan cheese. Mix lightly to distribute the flavors and let the cheese melt slightly onto the warm potatoes.
5. Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Give it a final gentle toss before serving to refresh the texture and flavor layers.

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Notes

• Use waxy potatoes like new or fingerlings for better shape retention and texture.
• Don’t overmix the salad; gentle tossing preserves the potatoes’ integrity and presentation.
• Always use freshly squeezed lemon juice for the brightest, freshest flavor.
• Grate Parmesan cheese finely to allow for better melting and even flavor integration.
• Adjust salt and pepper seasoning after chilling to taste.

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Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 1g
• Sodium: 220mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 7mg