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Farmer's Market Potato Salad

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“This is a wonderful, different potato salad! You can use red poatoes if you can't find the fingerlings, they are much cheaper! If using reds, I nuke them first for about 3 minutes, then I start the potatoes going, then half way thru add the corn, don't want the corn to overcook. The tarragon flavor is terrific, but I can see using fresh basil as well. .Serve room temp or chilled. From Cooking Light 2010.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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