Lemony Potato Salad With Olives, Corn And Cashews

Recipe Ingredients

4 lbs	1816g / 64oz	Small red potatoes
1 3/4 cups	109g / 3.8oz	Fresh corn kernels - cut from the cob
1/2 cup	73g / 2.6oz	Pitted, chopped Kalamata olives
1/2 cup	73g / 2.6oz	Lightly-chopped unsalted cashews - lightly toasted
1/2 cup	73g / 2.6oz	Chopped parsley
		Lemon Dressing
1 tablespoon	15ml	Minced lemon zest
1 1/2 oz	42g	Fresh lemon juice
2 tablespoons	30ml	Dijon mustard
2 teaspoons	10ml	Fresh tarragon
		(or 1 teaspoon dried tarragon)
1/2 cup	31g / 1.1oz	Chopped green onions
1/3 cup	78ml	Extra-virgin olive oil
1/8 teaspoon	0.6ml	Red pepper flakes - or to taste
		Kosher salt - to taste

Recipe Instructions

Bring a large pot of salted water to a boil. Add whole potatoes and reduce heat. Simmer potatoes for 12 to 15 minutes, or until just tender. Don't overcook; potatoes should be firm but cooked through. Drain potatoes, rinse in cold water and place in an ice bath to cool completely. Remove potatoes from ice bath and quarter.

To make dressing, combine lemon zest, juice, mustard, tarragon and green onions in a medium, non-reactive bowl and whisk thoroughly. Slowly drizzle in olive oil while whisking. Add red pepper and salt and season to taste. Set aside.

In a large salad or mixing bowl, place quartered potatoes and gently mix in the corn, olives, cashews and parsley, reserving some of the parsley for garnish. Whisk dressing and mix into salad throughly. Don't overly handle the potatoes, or they will break apart. Garnish with remaining parsley.

Can be made a day ahead and refrigerated covered. Serve at room temperature.

This recipe yields 12 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9736 broadcast 10-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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