Description
A bright and creamy Lemony Chive Potato Salad featuring tender baby potatoes tossed in a tangy lemon-mayo dressing, fresh chives, and savory Parmesan cheese. Perfect as a refreshing side dish for picnics, barbecues, or light lunches, this salad combines zesty citrus flavors with rich, cheesy goodness for an irresistible taste experience.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes, halved or quartered
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Add-ins
- 1/4 cup fresh chives, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil Potatoes: Place the halved or quartered baby potatoes in a large pot, cover them with cold water, add a pinch of salt, and bring to a boil over high heat.
- Cook Until Tender: Allow the potatoes to cook until they can be easily pierced with a fork, about 12 to 15 minutes, then drain them and let cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, fresh lemon juice, and lemon zest until well combined and smooth.
- Toss Potatoes: Add the warm potatoes to the dressing in the bowl and gently toss to ensure every piece is coated evenly.
- Add Chives and Parmesan: Stir in the chopped fresh chives and grated Parmesan cheese until combined throughout the salad.
- Season: Season the potato salad with salt and freshly ground black pepper to taste, adjusting as necessary.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld beautifully.
Notes
- Use baby potatoes for the best texture; Yukon Gold or red potatoes work well too.
- Let the potatoes cool slightly before tossing to prevent the dressing from breaking.
- Chilling the salad improves flavor but it can also be served slightly warm or at room temperature.
- Make sure to zest only the yellow part of the lemon, avoiding the bitter white pith.
- Parmesan cheese adds a savory depth, but can be omitted for a simpler salad.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
