Farmer's Market Potato Salad

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup fresh corn kernels (about 2 ears)
• 2 lbs fingerling potatoes, cut into 1-inch pieces
• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons cider vinegar
• 2 tablespoons 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 red onion, vertically sliced
• 3/4 cup zucchini, diced
• 1 cup cherry tomatoes, halved

Recipe

• 1 preheat oven to 425 degrees.
• 2 place corn and potatoes on a jelly-roll pan. ( i add the corn half way thru the baking time.).
• 3 drizzle vegetables with 1 tablespoon oil; toss to coat.
• 4 bake at 425 degrees for 30 minutes or until potatoes are tender.
• 5 place mixture in a large bowl.
• 6 combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
• 7 gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk.
• 8 drizzle potato mixture with dressing; toss gently to coat.
• 9 heat a large skillet over medium heat. coat pan with cooking spray.
• 10 add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
• 11 add zucchini mixture and tomatoes to potato mixture; toss gently to combine.