Lemony Potato Salad
With Olives, Corn and Cashews
Posted by: Janie/ New Jersey Wed, 28 Apr 2004, at 5:09 a.m.



4 pounds of small red potatoes , Cook until just tender, Do not overcook!
When cooled quarter them and chill while you make the dressing;
Combine 1 Tbs minced lemon zest
1/2 ounces if lemon juice,
2 Tbs Dijon mustard,
1 Tsp fresh tarragon { or 1 Tsp dried}
1/2 cup chopped green onions.

Whisk well and slowly drizzle in 1/3 cup of olive oil whisking the whole time.
Add 1/8 Tsp red pepper Salt and Pepper to taste.
In a large salad bowl place in the quartered potatoes and gently add 1 and 3/4 cup of corn, {fresh or frozen well drained}
1/2 cup pitted chopped Kalamata olives
1/2 cup lightly chopped unsalted cashews, and
1/2 cup chopped parsley.
Reserve a little for the garnish.
Slowly add the dressing Do not over handle the potatoes or they will break apart.
I like to make the dressing ahead of time so it has time for the flavors to develop well.

Makes about 12 servings;