Farmer's Market Potato Salad

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READY IN: 45mins
Recipe 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.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
  3. Drizzle vegetables with 1 tablespoon oil; toss to coat.
  4. Bake at 425 degrees for 30 minutes or until potatoes are tender.
  5. Place mixture in a large bowl.
  6. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
  7. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk.
  8. Drizzle potato mixture with dressing; toss gently to coat.
  9. Heat a large skillet over medium heat. Coat pan with cooking spray.
  10. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
  11. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

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