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Lemony Potato Salad With Olives, Corn, And Cashews

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Recommended Wine

A crisp white like a lighter-style Chardonnay, with little or no oak aging, is great with this salad.

Zesting Citrus





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.

Serves8 to 10

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, peanut free, soy free, vegan, vegetarian

Mealdinner, lunch

Taste and Textureherby, nutty, savory, sharp, spiced, tangy, tart

Type of Dishsalad

Ingredients

  • Kosher or sea salt
  • 4 pounds small red or fingerling potatoes
  • 2 cups corn kernels (2 large ears)
  • ½ cup pitted, slivered Kalamata olives
  • 1 cup chopped unsalted, lightly toasted cashews
  • ½ cup coarsely chopped fresh parsley
  • Lemon Dressing (recipe follows)
  • Freshly ground pepper
  • 1 tablespoon minced lemon zest
  • ½ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh tarragon or 2 teaspoons dried
  • ½ cup finely chopped green onions, both white and green parts
  • ½ cup extra virgin olive oil
  • 1/8 teaspoon red pepper flakes
  • Kosher or sea salt

Instructions

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.

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