Lemony Potato Salad with Olives, Corn, and Cashews

by John Ash with Sid Goldstein
from From the Earth to the Table: John Ash’s Wine Country Cuisine
(Chronicle, 2007)
Serves 8 to 10

This is a delicious combination of tart, sweet, and salty, 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.—John Ash

convert Ingredients
For the lemon dressing
1 tablespoon minced lemon zest
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon or 2 teaspoons dried
1/2 cup finely chopped green onions, both white and green parts
1/2 cup extra-virgin olive oil
1/8 teaspoon red pepper flakes
Kosher or sea salt

For the potato salad
Kosher or sea salt
4 pounds small red or fingerling potatoes
2 cups corn kernels (2 large ears)
1/2 cup pitted, slivered kalamata olives
1 cup chopped unsalted, lightly toasted cashews
1/2 cup coarsely chopped fresh parsley
Lemon Dressing
Freshly ground pepper

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Method
Make the lemon dressing
1. 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.

Make the potato salad
1. 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.

2. In a large bowl, put the quartered potatoes and gently mix in the corn, 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.

Recipe © 1995 and 2007 by John Ash and Sid Goldstein. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.