Lemony Potato Salad With Olives~ Corn & Cas
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Lemony Potato Salad With Olives~ Corn & Cas
  Potato    Salad    Corn  
Last updated 6/12/2012 1:27:19 AM. Recipe ID 62163. Report a problem with this recipe.
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      Title: Lemony potato salad with olives~ corn & cas
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
        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
  
  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.
  
  




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Recipe ID 62163 (Apr 03, 2005)

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