- Course: Appetizer, Side Dish
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 78 Times
Can be made ahead of time.
This is a delicious combination of tart, sweet, and salt, with potatoes as the backdrop, the key here is to dress the cooked potatoes while they are still warm so that they will absorb the lemony dressing. Great for a summer picnic or buffet.
Bring a large pot of salted water to a boil. Add the potatoes, reduce the heat, and simmer the potatoes for 12 to 15 minutes, or until just tender. Don’t overcook; the potatoes should be firm but cooked through. Drain the potatoes in cold water and when cool enough to handle, cut into quarters.
In a large bowl, put the quartered potatoes and gently mix in the com, olives, cashews, and parsley along with the Lemon Dressing. Season to taste with salt and pepper. Don’t overmix or the potatoes will break apart. Can be made a day ahead and stored covered in the refrigerator. Best served at room temperature.
For the Dressing:
In a medium, nonreactive bowl, combine the lemon zest, lemon juice, mustard, tarragon, and green onions and whisk thoroughly. Slowly drizzle in the olive oil while whisking. Season with the red pepper flakes and salt to taste.
A crisp white like a lighter-style Chardonnay, with little or no oak aging, is great with this salad.
Every kitchen should have a Microplane lemon zester in it. It’s an invaluable kitchen tool that I wish I had invented, Before it came to market in the 1990s the usual instruction was to use a vegetable peeler to pull long, thin slices of zest off a lemon, attempting to avoid the bitter white pith beneath the zest. Typically, I was only partially successful at this maneuver.
This recipe serves 10 and include 1/8 teaspoon of added salt per serving.