Lemony Potato Salad With Olives, Corn And Cashews

Why do we desire the spread of the gospel throughout the world? Not out of a sinful imperialism or triumphalism, whether for ourselves or the church or even 'Christianity.' Nor just because evangelism is part of our Christian obedience (though it is). Nor primarily to make other people happy (though it does). But especially because the glory of God and of His Christ is at stake. God is King, has inaugurated His saving reign through Christ, and has a right to rule in the lives of His creatures. Our ambition, then, is to seek first His kingdom, to cherish the passionate desire that His name should receive from men the honor which is due to it.

John Stott

CATEGORY	CUISINE	TAG	YIELD
		Cooking rig, New text im	1	Servings

INGREDIENTS

4	lb	Small Red Potatoes
1	T	Lemon Zest, minced
1 1/2	oz	Fresh Lemon Juice
2	T	Dijon Mustard
2	t	Fresh Tarragon, 1 Tsp Dried
1/2	c	Chopped Green Onions
1/3	c	Extra Virgin Olive Oil
1/8	t	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

INSTRUCTIONS

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  ZESTING LEMONS
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. Recipe By     : COOKING RIGHT SHOW #CR9736  Posted to EAT-L
Digest 24 October 96  Date:    Fri, 25 Oct 1996 06:43:09 -0400  From:  
Bill Spalding <billspa@ICANECT.NET>  NOTES : show:  10/22

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