Description
A bright and refreshing twist on classic potato salad, this version combines tender potatoes with zesty lemon, fresh chives, and a touch of Parmesan for a light yet flavorful side dish.
Ingredients
Scale
- 800g baby potatoes, halved
- 1/4 cup fresh chives, finely chopped
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Place halved potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Transfer warm potatoes to a large mixing bowl. Pour dressing over the potatoes and gently toss to coat.
- Add chopped chives and grated Parmesan, tossing again to distribute evenly.
- Let sit for 10–15 minutes to allow flavors to meld before serving. Serve warm or chilled.
Notes
- For a creamier version, add a spoonful of sour cream or Greek yogurt.
- Tastes even better after chilling for a few hours in the fridge.
- Use small waxy potatoes like Yukon Golds or fingerlings for best texture.
- Garnish with extra chives or lemon zest before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: lemon potato salad, chive potato salad, Parmesan potato salad, summer side dish, vegetarian potato recipe