Lemony potato salad with olives~ corn & cas
Yield: 1 Servings
Ingredients:
- 4 lb Small Red Potatoes : Lemon Dressing--
- 1 TB Lemon Zest -- minced
- 1 1/2 oz Fresh Lemon Juice
- 2 TB Dijon Mustard
- 2 ts Fresh Tarragon (1 Tsp : Dried)
- 1/2 c Chopped Green Onions
- 1/3 c Extra Virgin Olive Oil
- 1/8 ts Red Pepper Flakes -- or to : taste : Kosher Salt To Taste
- 1 3/4 c Fresh Corn Kernels -- cut : from the cob
- 1/2 c Kalamata Olives -- pitted : chopped
- 1/2 c Unsalted Cashews -- lightly : toast & chop
- 1/2 c Parsley -- chopped
Instructions:
Bring a large pot of salted water to a boil. Add whole potatoes and reduce heat. Simmer potatoes for 12-15 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 From: Bill Spalding
