Farmer's Market Potato Salad

Name: Farmer's Market Potato Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Scoutie

"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."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 6

ingredients

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

directions

Preheat oven to 425 degrees.
Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
Drizzle vegetables with 1 tablespoon oil; toss to coat.
Bake at 425 degrees 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.
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.

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RECIPE SUBMITTED BY

Scoutie

Roseville, California

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>

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