Description
Lemony Chive Potato Salad with Parmesan is a bright, tangy side dish. Creamy potatoes, fresh chives, and salty Parmesan make it a family favorite.
Ingredients
Scale
- Main Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 3 tbsp fresh lemon juice
- 1/2 cup fresh chives, finely snipped
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- Flavor Boosters & Seasonings:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sea salt (plus more for boiling water)
- 1/2 tsp freshly cracked black pepper
Instructions
- Boil the Potatoes: First things first, get those potatoes ready. Wash ’em up, then chop your Yukon Golds into bite-sized pieces, about 1-inch cubes. Pop them into a large pot and cover with cold water. Now, this is crucial: add a generous pinch of sea salt to the water. I swear, it seasons the potatoes from the inside out. Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, usually about 10-15 minutes. You don’t want mushy potatoes, so keep an eye on ’em! I’ve definitely overcooked them before, and it was a sad, mealy mess.
- Whip Up the Dressing: While your potatoes are doing their thing, grab a big mixing bowl. This is where the creamy dream happens! Whisk together the mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, onion powder, a good pinch of sea salt, and some freshly cracked black pepper. Give it a good taste. Does it need more lemon? More salt? This is your moment to adjust. I always err on the side of a little extra lemon because I love that bright tang in this potato salad.
- Drain and Cool Slightly: Once your potatoes are perfectly tender, drain them immediately. Let them sit in the colander for just a few minutes, maybe 5, to steam dry a bit. This helps them absorb that delicious dressing better and prevents a watery salad later. Don’t rinse them; we want that starchy goodness! I once got impatient and added them too hot, and the dressing got a little… thin. Oops!
- Combine for Lemony Chive Potato Salad: Carefully transfer the still-warm potatoes to your mixing bowl with the dressing. Gently fold everything together. The warmth of the potatoes helps them really soak up all that flavor. Now, here’s where the “Chive” and “Parmesan” elements shine: add your freshly snipped chives and about half of the grated Parmesan cheese. Fold again, gently, so you don’t break up the potatoes too much.
- Chill Out: Cover the bowl and pop it into the fridge for at least an hour. Honestly, two hours is even better, or even overnight if you can manage it. This chilling time is super important; it allows all those amazing flavors to meld and develop. This lemony chive potato salad just gets better as it sits. I’ve been known to sneak a spoonful straight from the fridge after just 30 minutes, but patience pays off, I promise!
- Serve Your Lemony Chive Potato Salad: Before serving, give the potato salad a quick stir and a taste test. Adjust seasonings if needed – maybe a little more salt or a fresh squeeze of lemon. Transfer it to your serving dish and sprinkle the remaining grated Parmesan cheese and a few extra fresh chives right on top. It looks so pretty, and the aromas are just incredible. It’s ready for its moment in the spotlight!