Lemony Potato Salad With Olives, Corn, And Cashews
Published by Chronicle
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.
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.
Serves8 to 10
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
Taste and Textureherby, nutty, savory, sharp, spiced, tangy, tart
Type of Dishsalad
- 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
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.
1995, 2007 John Ash and Sid Goldstein