Farmers Market Potato salad

By t1bishop

Even if you prefer chilled potato
salad, the end result will taste
best if you season the potatoes
and dress them while they're still
warm and more receptive to soaking up the flavorful dressing. Then chill.

Ingredients

• 1 cup fresh corn kernels (about 2 ears)
• 2 pounds fingerling potatoes, cut into 1-inch pieces
• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons cider vinegar
• 2 tablespoons whole-grain Dijon
• mustard
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black
• pepper
• Cooking spray
• 3/4 cup vertically sliced red onion
• 3/4 cup diced zucchini
• 1 cup cherry tomatoes, halved

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 425°.
2. Place corn and potatoes on a
jelly-roll pan. Drizzle vegetables
with 1 tablespoon oil; toss to coat.
Bake at 425° for 30 minutes or until
potatoes are tender. Place mixture in
a large bowl. Combine tarragon and
next 5 ingredients (through pepper)
in a small bowl, stirring with a whisk.
Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
3. Heat a large skillet over medium
heat. Coat pan with cooking spray.
Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.