Lemony Potato Salad With Olives, Corn, And Cashews

Name: Lemony Potato Salad With Olives, Corn, And Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (recipe follows); Freshly ground pepper; 1 tablespoon minced lemon zest; 1/2 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

Servings: persons

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 (recipe follows)
Freshly ground pepper
1 tablespoon minced lemon zest
1/2 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

1
Bring a large pot of salted water to a boil.
2
Add the potatoes, reduce the heat, and simmer the potatoes for 12 to 15 minutes, or until just tender.
3
Dont overcook; the potatoes should be firm but cooked through.
4
Drain the potatoes in cold water and when cool enough to handle, cut into quarters.
5
In a large bowl, put the quartered potatoes and gently mix in the com, olives, cashews, and parsley along with the Lemon Dressing.
6
Season to taste with salt and pepper.
7
Dont overmix or the potatoes will break apart.
8
Can be made a day ahead and stored covered in the refrigerator.
9
Best served at room temperature.
10
For the Dressing:
11
In a medium, nonreactive bowl, combine the lemon zest, lemon juice, mustard, tarragon, and green onions and whisk thoroughly.
12
Slowly drizzle in the olive oil while whisking.
13
Season with the red pepper flakes and salt to taste.

755

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Lemony Potato Salad With Olives, Corn, And Cashews falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!