Lemony Potato Salad with Olives, Corn, and Cashews

Name: Lemony Potato Salad with Olives, Corn, and Cashews
Ingredients: ½ cup coarsely chopped fresh parsley; 1 cup chopped unsalted, lightly toasted cashews; ½ cup pitted, slivered Kalamata olives; ½ cup pitted, slivered Kalamata olives; 2 cups corn kernels (2 large ears); 4 pounds small red or fingerling potatoes; 4 pounds small red or fingerling potatoes; Kosher or sea salt; Freshly ground pepper; Lemon Dressing; Kosher or sea salt

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a delicious combination of tart, sweet, and salt, 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.

Ingredients

Kosher or sea salt
4 pounds small red or fingerling potatoes
2

Vegan
Gluten-free
Summer

Method

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.

In a large bowl, put the quartered potatoes and gently mix in the corn, olives, cashews, and