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  • Lemony Potato Salad With Olives, Corn And Cashews

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    Lemony Potato Salad With Olives, Corn And Cashews
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lb Small red potatoes
    • 1 3/4 c. Fresh corn kernels cut from the cob
    • 1/2 c. Pitted, minced Kalamata olives
    • 1/2 c. Lightly-minced unsalted cashews lightly toasted
    • 1/2 c. Minced parsley
    • 1 Tbsp. Chopped lemon zest
    • 1 1/2 ounce Fresh lemon juice
    • 2 Tbsp. Dijon mustard
    • 2 tsp fresh tarragon (or possibly 1 tsp. dry tarragon)
    • 1/2 c. Minced green onions
    • 1/3 c. Extra-virgin extra virgin olive oil
    • 1/8 tsp Red pepper flakes or possibly to taste Kosher salt to taste

    Directions

    1. Bring a large pot of salted water to a boil. Add in whole potatoes and reduce heat. Simmer potatoes for 12 to 15 min, or possibly till just tender. Do not overcook; potatoes should be hard but cooked through. Drain potatoes, rinse in cool water and place in an ice bath to cold completely. Remove potatoes from ice bath and quarter.
    2. To make dressing, combine lemon zest, juice, mustard, tarragon and green onions in a medium, non-reactive bowl and whisk thoroughly. Slowly drizzle in extra virgin olive oil while whisking. Add in red pepper and salt and season to taste. Set aside.
    3. In a large salad or possibly mixing bowl, place quartered potatoes and gently fold in the corn, olives, cashews and parsley, reserving some of the parsley for garnish. Whisk dressing and mix into salad throughly. Do not overly handle the potatoes, or possibly they will break apart. Garnish with remaining parsley.
    4. Can be made a day ahead and refrigerated covered. Serve at room temperature.
    5. This recipe yields 12 servings.

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