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.
Side dish of the summer!
If you love an easy side dish that’s almost potato salad, but not traditional potato salad, I hear you! This lemony, herby potato salad has a delish vinaigrette, tender potatoes, shaved parmesan, fresh chives and garlic. It tastes amazing and is a great weeknight side dish.
This is an easy recipe today that you can throw together as a side dish for any of your summer meals. It’s simple and looks a little boring but is really packed with flavor.
I’m pretty sure I started this blog based on one belief: I didn’t want mayo in my potato salad. I shared a few different potato salads in those early years that I’m way too horrified to link today, but none of them had a creamy dressing of any sort.
And now, I’ve definitely come a long way. I like potato salad made with my OWN version of a creamy dressing. But that’s it. I would never eat one from a grocery story or even a restaurant, unless everyone around me was talking about how outstanding it is.
Potato salad just doesn’t do it for me, and that’s wild because growing up, potatoes were my favorite food!
At least that’s what I always said. Because I adored them in any version. Scalloped, twice baked, salad, smashed, mashed, grilled and fried.
Who doesn’t?!
Anyway – this is a little similar to my piccata potato salad. Guess what? Back when I shared that recipe, I had finished all the photography for Easy Everyday and was dying to share my piccata vinaigrette with you. I tried to be a little unassuming since it has a big recipe in the book – and threw it in with the potato salad!
P.S. it’s fabulous if you love capers.
So how do they differ? This potato salad today has a bit of dijon in the dressing. The dressing is more emulsified than the piccata vinaigrette, make it *feel* a little creamier. It’s less briney with no red wine vinegar, onions and capers. It’s also the dressing I use for my roasted asparagus, it works double duty! I love sharing a recipe that can be made for two different dishes.
It is a simple lovely potato salad that works when served warm or chilled. It has a ton of flavor, while still being very neutral – you can serve it with almost anything. Lots of lemon, chives and parmesan go with just about anything, right?!
Can’t you just taste it?
Lemony Chive Potato Salad with Parmesan
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.
- 2 pounds petit yukon gold potatoes
- kosher salt and pepper
- ½ cup shaved parmesan cheese, plus more if desired
- 2 tablespoons chopped fresh chives
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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.
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While the potatoes boil, make the lemon dressing.
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Drain the potatoes when tender and let cool. Gently slice them in half. Drizzle with some of the lemon vinaigrette.
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Add in the chives, shaved parmesan and a sprinkle of salt and pepper if you wish.
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Toss a few more times to make sure everything is combined. Taste and season one more time if needed. Serve!
lemon chive vinaigrette
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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!
That parm though!
