Description
A bright and creamy potato salad tossed with fresh chives, zesty lemon, and savory Parmesan cheese, perfect for picnics and BBQs.
Ingredients
Scale
- 2 lbs baby potatoes, halved or quartered
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh chives, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Place potatoes in a large pot, cover with cold water, add salt, and bring to a boil.
- Cook potatoes until tender when pierced with a fork, about 12-15 minutes. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, lemon juice, and lemon zest.
- Add warm potatoes to the bowl and gently toss to coat.
- Stir in chopped chives and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- Use waxy potatoes like Yukon Gold for best texture.
- Add a dash of Dijon mustard for extra tang.
- Garnish with additional chives or lemon slices for presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled and Mixed
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg