Parmesan Chive Roasted Potato Salad

Crispy on the outside and soft on the inside roasted potatoes are combined with a creamy parmesan and lemon dressing, crisp cucumbers, fresh dill, and zingy chives for a seriously delicious salad. It’s the perfect side for a summer picnic or cookout!

On the Ingredients

Chives are a close relative of onions, shallots, garlic, scallions, and leeks. They are a flowering plant that grows all over North America, Europe, and Asia. They have a mild, onion-like flavor that goes well with eggs, meat, and fish. Chives are particularly popular in French and Swedish cooking. In Germany and Poland, chives are served with quark, which is a curdled dairy product similar to cottage cheese.
Parmigiano reggiano is a hard, granular, aged cow milk cheese from Italy. It is a very beloved and prized cheese, and its name is protected under EU law. Parmesan is also used inside Italy but is also used for imitation cheeses that are produced outside of Italy. Parmigiano reggiano is aged for a minimum of 12 months and has a very strong, nutty flavor.
Yogurt is a fermented milk product made by humans since Neolithic times. It can be eaten by itself or used as an ingredient in many different savory and sweet recipes. There are a few different kinds of yogurt, maybe the best-known sub-category being Greek or strained yogurt, which is thicker. In baking, yogurt with help keep a recipe moist, impart a slight tang, and the acid in it will activate baking soda. Yogurt is high in protein and contains a lot of nutrients. It’s particularly high in calcium, vitamin B12, and riboflavin. It also contains phosphorus, magnesium, and potassium. Many yogurt brands also add vitamin D. Unpasteurized yogurt is a probiotic containing live bacteria, which can aid in digestive health. Even many pasteurized yogurts still contain live bacteria (check the label). (Read more the health benefits.)

Recipe Notes and Substitutions

You can use the same recipe for a pasta salad, just replace the potatoes with pasta and throw in some cherry tomatoes. It’s delicious!

Parmesan Chive Roasted Potato Salad

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Crispy on the outside and soft on the inside roasted potatoes are combined with a creamy parmesan and lemon dressing, crisp cucumbers, fresh dill, and zingy chives for a seriously delicious salad. It's the perfect side for a summer picnic or cookout!

Ingredients

1.5 lb golden potatoes
salt and pepper to taste
2 tbsp olive oil
2 tbsp chives (chopped)
1 medium cucumber (sliced)
2 tbsp chopped dill
1 tsp red pepper flakes
3 tbsp grated parmesan
1/4 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp onion powder

Directions

Preheat oven to 450° F.
Cut the potatoes into large bite-sized pieces and toss in 1 tbsp of olive oil—salt and pepper to taste.
Roast for 35-45 minutes until the potatoes are golden brown on the outside and soft on the inside. Let the potatoes cool for 15 minutes, then add them to a salad bowl.
Add the cucumber, chives, and dill.
In a small bowl, combine the yogurt, 1 tbsp olive oil, lemon juice, parmesan, and pepper flakes—salt and pepper to taste.
Toss the salad with the dressing. Serve and enjoy!