Cooking Index - Cooking Recipes & IdeasLemony Potato Salad With Olives, Corn And Cashews Recipe - Cooking Index

Lemony Potato Salad With Olives, Corn And Cashews

Type: Vegetables
Courses: Salads
Serves: 12 people

Recipe Ingredients

4 lbs 1816g / 64ozSmall red potatoes
1 3/4 cups 109g / 3.8ozFresh corn kernels - cut from the cob
1/2 cup 73g / 2.6ozPitted, chopped Kalamata olives
1/2 cup 73g / 2.6ozLightly-chopped unsalted cashews - lightly toasted
1/2 cup 73g / 2.6ozChopped parsley
  Lemon Dressing
1 tablespoon 15mlMinced lemon zest
1 1/2 oz 42gFresh lemon juice
2 tablespoons 30mlDijon mustard
2 teaspoons 10mlFresh tarragon
  (or 1 teaspoon dried tarragon)
1/2 cup 31g / 1.1ozChopped green onions
1/3 cup 78mlExtra-virgin olive oil
1/8 teaspoon 0.6mlRed 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.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9736 broadcast 10-22-1996) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.