*  Exported from  MasterCook II  *
             Lemony Potato Salad With Olives, Corn And Cashews
 Recipe By     : COOKING RIGHT SHOW #CR9736
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Pounds        Small Red Potatoes
                         --Lemon Dressing--
    1      Tablespoon    Lemon Zest -- minced
    1 1/2  Ounces        Fresh Lemon Juice
    2      Tablespoons   Dijon Mustard
    2      Teaspoons     Fresh Tarragon (1 Tsp Dried)
      1/2  Cup           Chopped Green Onions
      1/3  Cup           Extra Virgin Olive Oil
      1/8  Teaspoon      Red Pepper Flakes -- or to taste
                         Kosher Salt To Taste
    1 3/4  Cups          Fresh Corn Kernels -- cut from the cob
      1/2  Cup           Kalamata Olives -- pitted, chopped
      1/2  Cup           Unsalted Cashews -- lightly toast & chop
      1/2  Cup           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
 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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 NOTES : show:  10/22