Lemony Potato Salad With Olives, Corn And Cashews

* Exported from MasterCook II *

Lemony Potato Salad With Olives, Corn And Cashews

Recipe By : COOKING RIGHT SHOW #CR9736
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Small Red Potatoes
--Lemon Dressing--
1 Tablespoon Lemon Zest -- minced
1 1/2 Ounces Fresh Lemon Juice
2 Tablespoons Dijon Mustard
2 Teaspoons Fresh Tarragon (1 Tsp Dried)
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
1 3/4 Cups Fresh Corn Kernels -- cut from the cob
1/2 Cup Kalamata Olives -- pitted, chopped
1/2 Cup Unsalted Cashews -- lightly toast & chop
1/2 Cup Parsley -- chopped


Bring a large pot of salted water to a boil. Add whole potatoes and reduce
heat. Simmer potatoes for 12-15 minutes, or until just tender. Don't
overcook; potatoes should be firm but cooked through. Drain potatoes 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, nonreactive 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.

Yield:12 servings

ZESTING LEMONS

A lemon zester is an invaluable kitchen tool. Another very successful method
is to use a vegetable peeler to pull long, thin slices of zest off the
lemon. Always avoid the bitter white pith when zesting any citrus.

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NOTES : show: 10/22