Lemony Chive Potato Salad with Parmesan
This lemon chive potato salad is a flavorful, simple side dish that can go with just about any weeknight meal. It's easy and quick to make, packed with chives and parmesan and is great served warm or chilled.
Ingredients
- 2 pounds petit yukon gold potatoes
- kosher salt and pepper
- ½ cup shaved parmesan cheese, plus more if desired
- 2 tablespoons chopped fresh chives
lemon chive vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons chopped chives
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and boil for 10 to 12 minutes, or until the potatoes are fork tender.
- While the potatoes boil, make the lemon dressing.
- Drain the potatoes when tender and let cool. Gently slice them in half. Drizzle with some of the lemon vinaigrette.
- Add in the chives, shaved parmesan and a sprinkle of salt and pepper if you wish.
- Toss a few more times to make sure everything is combined. Taste and season one more time if needed. Serve!
lemon chive vinaigrette
- Whisk together the lemon juice, vinegar, honey, dijon, garlic, herbs and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days and you can make it ahead of time!
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