Lemony Potato Salad With Olives, Corn And Cashews Recipe
Servings: 12
Ingredients
- 4 lb Small red potatoes
- 1 3/4 c. Fresh corn kernels cut from the cob
- 1/2 c. Pitted, minced Kalamata olives
- 1/2 c. Lightly-minced unsalted cashews lightly toasted
- 1/2 c. Minced parsley
- 1 Tbsp. Chopped lemon zest
- 1 1/2 ounce Fresh lemon juice
- 2 Tbsp. Dijon mustard
- 2 tsp fresh tarragon (or possibly 1 tsp. dry tarragon)
- 1/2 c. Minced green onions
- 1/3 c. Extra-virgin extra virgin olive oil
- 1/8 tsp Red pepper flakes or possibly to taste Kosher salt to taste
Directions
- Bring a large pot of salted water to a boil. Add in whole potatoes and reduce heat. Simmer potatoes for 12 to 15 min, or possibly till just tender. Do not overcook; potatoes should be hard but cooked through. Drain potatoes, rinse in cool water and place in an ice bath to cold completely. Remove potatoes from ice bath and quarter.
- To make dressing, combine lemon zest, juice, mustard, tarragon and green onions in a medium, non-reactive bowl and whisk thoroughly. Slowly drizzle in extra virgin olive oil while whisking. Add in red pepper and salt and season to taste. Set aside.
- In a large salad or possibly mixing bowl, place quartered potatoes and gently fold in the corn, olives, cashews and parsley, reserving some of the parsley for garnish. Whisk dressing and mix into salad throughly. Do not overly handle the potatoes, or possibly they will break apart. Garnish with remaining parsley.
- Can be made a day ahead and refrigerated covered. Serve at room temperature.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 62 | 34% |
| Total Fat 6.99g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Potassium 763mg | 22% |
| Total Carbs 28.49g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.25g | 2% |
| Protein 3.64g | 6% |
