Recipe - Lemony Potato Salad With Olives Corn And Cashews

4 pound Small Red Potatoes

LEMON DRESSING
1 tablespoon Lemon Zest; minced
1 One half ounce Fresh Lemon Juice
2 tablespoon Dijon Mustard
2 teaspoon Fresh Tarragon (1 Tsp Dried)
One half 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 Three fourths cup Fresh Corn Kernels; cut from
the cob
One half cup Kalamata Olives; pitted,
chopped
One half cup Unsalted Cashews; lightly
toast & chop
One half cup Parsley; chopped

Bring a large pot of salted water to a boil. Add whole potatoes and reduce
heat. Simmer potatoes for 1215 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.
Recipe By : COOKING RIGHT SHOW #CR9736

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 06:43:09 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : show: 10/22