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Farmers’ Market Potato Salad

Adapted By Brennan's 27 Sep 2018

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

Cooking Spray

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.