INGREDIENTS

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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