Instructions: Bring a large pot of salted water to a boil. Add whole potatoes and reduce heat. Simmer potatoes for 12 to 15 minutes, or until just tender. Dont overcook; potatoes should be firm but cooked through. Drain potatoes, rinse 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, non-reactive 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. Dont 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.

This recipe yields 12 servings.

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