Description
A refreshing potato salad with a zesty lemon dressing, fresh chives, and grated Parmesan cheese, perfect for summer picnics.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1/4 cup fresh chives, chopped
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Wash and cook the baby potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly before halving them.
- In a large bowl, combine the olive oil, lemon juice, lemon zest, salt, and pepper.
- Add the halved potatoes to the bowl and toss to coat.
- Gently fold in the chives and grated Parmesan cheese.
- Serve warm or chilled, garnished with extra chives if desired.
Notes
- For a vegan version, omit the Parmesan or use a vegan cheese substitute.
- This salad can be prepared a day in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg