Lemony Potato Salad With Olives, Corn And Cashews

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Lemony Potato Salad With Olives, Corn And Cashews

 

4 pounds small red potatoes

1 3/4 cups fresh corn kernels, cut from the cob

1/2 cup pitted, chopped Kalamata olives

1/2 cup lightly-chopped unsalted cashews, lightly toasted

1/2 cup chopped parsley

 

Lemon Dressing:

1 tablespoon minced lemon zest

1 1/2 ounces fresh lemon juice

2 tablespoons dijon mustard

2 teaspoons fresh tarragon or 1 teaspoon dried tarragon

1/2 cup chopped green onions

1/3 cup extra-virgin olive oil

1/8 teaspoon red pepper flakes or to taste

kosher salt to taste

 

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.

Makes 12 servings.