Food & Cooking Recipes Salad Recipes New-Potato Salad with Shaved Parmesan Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This high-summer salad is made of tiny new potatoes, asparagus, sugar snap peas, and shavings of Parmesan. Ingredients 2 pounds small new potatoes, scrubbed Salt 2 pounds asparagus, trimmed 1 ¼ pounds sugar snap peas, strings removed 1 bunch chives, cut into 1-inch pieces ¼ cup fresh lemon juice ½ teaspoon freshly ground pepper Chive Oil 1 four-ounce block Parmesan Directions Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain. Blanch asparagus and peas separately in salted boiling water until bright green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 1 1/2-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas, and chives in a bowl. Combine lemon juice, 2 teaspoons salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad. Use a vegetable peeler to shave Parmesan over the salad; toss gently by hand. Serve at room temperature. Rate it Print