Lemony Potato Salad with Olives, Corn, and Cashews

This is a delicious combination of tart, sweet, and salty, with potatoes as the backdrop.–John Ash

LC Hot Potato Note

The secret to this recipe, according to author John Ash, is to dress the cooked potatoes while they’re still hot, when they more readily absorb the lemony dressing.

Lemony Potato Salad with Olives, Corn, and Cashews Recipe

  • Quick Glance
  • 25 M
  • 45 M
  • Serves 8 to 10


  • For the lemon dressing
  • 1 tablespoon minced lemon zest
  • 1/3 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped tarragon leaves, or 2 teaspoons dried
  • 1/2 cup finely chopped scallions (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 flat-leaf parsley leaves
  • Lemon Dressing
  • Freshly ground black pepper to taste


  • Make the lemon dressing
  • 1. In a medium, nonreactive bowl, combine the lemon zest, lemon juice, mustard, tarragon, and scallions and whisk thoroughly. Slowly drizzle in the olive oil in a steady stream, still whisking constantly. Season with the red pepper flakes and salt to taste.
  • Make the potato salad
  • 2. Bring a large pot of salted water to a boil. Add the potatoes, reduce the heat, and simmer for 12 to 15 minutes, or until just tender. Don’t overcook; the potatoes should be firm but cooked through. Drain the potatoes and when cool enough to handle, cut them into quarters.
  • 3. In a large bowl, gently toss the potatoes with the corn, olives, cashews, parsley, and Lemon Dressing. Season to taste with salt and pepper. Don’t overmix or the potatoes will break apart. Can be made a day ahead, covered, and refrigerated. Best served at room temperature.
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