This lemon chive potato salad is a bright, flavorful side that pairs with almost any weeknight meal. Quick to make, it’s full of fresh chives, shaved Parmesan and a tangy lemon vinaigrette — delicious served warm or chilled.
A perfect summer side!
If you want something similar to potato salad but lighter and more herb-forward, this is the one. Tender Yukon Gold potatoes are tossed with a lemony, emulsified vinaigrette, plenty of chopped chives, shaved Parmesan and garlic for a simple, flavorful side that’s excellent any time of year.
This recipe is quick and unfussy: it looks uncomplicated but delivers a lot of bright, savory flavor. It’s versatile, too — serve it warm right after tossing or chill it for later.
I’ve always had opinions about potato salad — I prefer dressings that are well balanced and homemade rather than heavy, store-bought mayonnaise. This version uses an emulsified vinaigrette with Dijon for body and a touch of honey to round it out. It feels creamy without being a traditional mayo-based salad.
Potatoes were my favorite growing up — roasted, mashed, fried, baked — and this is a fresh take that highlights their comforting texture while keeping the flavor lively with lemon, garlic and herbs.
Who doesn’t love potatoes?
This version differs from other vinaigrette-style potato salads by including Dijon mustard in the dressing, which helps emulsify the oil and lemon for a slightly creamier texture. It’s less briny — there are no capers or raw onions here — so it stays neutral enough to pair with a wide range of mains. I also use this same dressing for roasted vegetables, so it’s a great multipurpose recipe to have on hand.
Serve it alongside grilled proteins, roasted vegetables, or enjoy it as part of a picnic spread. The combination of lemon, chives and Parmesan makes it flexible and appealing to many palates.
Whether you serve it warm or chilled, this salad holds up well and maintains its bright flavor. It’s simple, fresh and reliably delicious.
Can’t you just taste it?
Lemony Chive Potato Salad with Parmesan
Lemony Chive Potato Salad with Parmesan
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Ingredients
- 2 pounds petit Yukon Gold potatoes
- kosher salt and pepper
- ½ cup shaved Parmesan, plus extra if desired
- 2 tablespoons chopped fresh chives
Lemon Chive Vinaigrette
- 2 tablespoons fresh 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
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Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook 10 to 12 minutes, until fork-tender.
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While the potatoes cook, prepare the lemon vinaigrette.
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Drain the potatoes and let them cool slightly. Gently slice them in half and place in a bowl. Drizzle with some of the lemon vinaigrette.
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Add the chopped chives, shaved Parmesan and season with salt and pepper to taste.
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Toss gently to combine, taste and adjust seasoning if needed. Serve warm or chill before serving.
Lemon Chive Vinaigrette
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Whisk together lemon juice, red wine vinegar, honey, Dijon, garlic, chopped chives and a generous pinch of salt and pepper. While whisking, slowly stream in the olive oil until the dressing is emulsified. Store in the fridge for a few days; it makes a great make-ahead dressing.
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That Parmesan though!