Farmers' Market Potato Salad

Farmers' Market Potato Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons cider vinegar
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons chopped fresh tarragon
  • 1 cup fresh corn kernels (about 2 ears)
  • Cooking spray
  • ¾ cup diced zucchini
  • ¾ cup vertically sliced red onion
  • + 6 more ingredients
    • ¾ teaspoon salt
    • 2 ½ tablespoons olive oil, divided
    • ½ teaspoon hot pepper sauce (such as Tabasco)
    • 1 cup cherry tomatoes, halved
    • ½ teaspoon freshly ground black pepper
    • 2 pounds fingerling potatoes, cut into 1-inch pieces

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, stirr...

View full recipe at My Recipes

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