Farmer's Market Potato Salad

This isn't really like a potato salad in the classic mayo involved :-). I LOVED it and have eaten the leftovers for lunch the past couple days. I thought the mix of veggies was really, really good...especially paired with the tang of the dressing. I preferred the salad warm, but it was good cold too! (recipe from Cooking Light) (and a warning that you do have to get your kitchen warm making it - using the oven to roast the potatoes and corn)

1 cup fresh corn kernels (about 2 ears)
2 pounds fingerling potatoes, cut into 1-inch pieces (I used red potatoes)
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

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.


Natalie said...

my husband hates mayo, so this would be perfect for us! I'll have to try this sometime-great recipe :)

Karen said...

This looks delicious, I can't wait to try it.