Farmers’ Market Potato Salad
Serving Size:Serves 6
1 cup (about 2 ears) fresh corn kernels
2 pounds fingerling potatoes, cut into 1-inch pieces
2 1/2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons chopped fresh tarragon
2 Tablespoons cider vinegar
2 Tablespoons Brennan’s Dusseldorf Mustard
1/2 teaspoon hot pepper sauce (such as Panola)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup vertically sliced red onion
3/4 cup diced zucchini
1 cup cherry tomatoes, halved
Adapted From:Cooking Light
Capture all that’s fresh in the summer with this vibrant salad. Serve either at room temperature or chilled.
Preheat oven to 425°F.
Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Back at 425F° for 30 minutes or until potatoes are tender.
Place mixture in a large bowl. Combine tarragon and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 ½ 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.