farmers market potato salad

By AbbyIvie

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.