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Lemony Potato Salad With Olives, Corn, And Cashews

Lemony Potato Salad With Olives, Corn, And Cashews Recipe

  • Kosher or sea salt
  • 4 pounds small red or fingerling potatoes
  • 2 cups corn kernels (2 large ears)
  • ½ cup pitted, slivered Kalamata olives
  • 1 cup chopped unsalted, lightly toasted cashews
  • ½ cup coarsely chopped fresh parsley
  • Lemon Dressing (recipe follows)
  • Freshly ground pepper
  • 1 tablespoon minced lemon zest
  • ½ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh tarragon or 2 teaspoons dried
  • ½ cup finely chopped green onions, both white and green parts
  • ½ cup extra virgin olive oil
  • 1/8 teaspoon red pepper flakes
  • Kosher or sea salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 314kcal (16%)
Total Fat 15g (24%)
Saturated Fat 2g (12%)
Cholesterol 0mg (0%)
Total Carbohydrate 41g
Dietary Fiber 5g
Sugars 4g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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