Lemony Potato Salad with Olives, Corn and Cashews
| Yield: | 1 Servings |
| Categories: |
| 4 | lb | Small Red Potatoes |
| LEMON DRESSING | ||
| 1 | tb | Lemon Zest; minced |
| 1 1/2 | oz | Fresh Lemon Juice |
| 2 | tb | Dijon Mustard |
| 2 | ts | Fresh Tarragon (1 Tsp Dried) |
| 1/2 | c | Chopped Green Onions |
| 1/3 | c | Extra Virgin Olive Oil |
| 1/8 | ts | Red Pepper Flakes; or to taste |
| Kosher Salt To Taste | ||
| 1 3/4 | c | Fresh Corn Kernels; cut from the cob |
| 1/2 | c | Kalamata Olives; pitted, chopped |
| 1/2 | c | Unsalted Cashews; lightly toast & chop |
| 1/2 | c | Parsley; chopped |
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