Total Time
1hr 35mins
Prep 1 hr 15 mins
Cook 20 mins

A wonderful use of fresh from the garden vegetables.

Ingredients Nutrition

Directions

  1. To make the dressing: in a small mixing bowl, combine the vinegar, mustard, salt, and pepper; whisk until the salt is dissolved.
  2. ADd in the tarragon and gradually whisk in the olive oil; set aside.
  3. Use a pan with a steamer basket; add water to the pan to reach just below the basket; bring water to a boil; add potatoes to the basket (they should fit in a single layer; if you have more than one layer, steam the potatoes in batches; if the potatoes are very large, cut them in half and steam them cut-side down).
  4. Cover the pan and steam until done, checking to make sure the water does not boil away (small potatoes--15 minutes; larger potatoes--18-20 minutes).
  5. When done, transfer potatoes to a colander to drain; remove basket and pour out water from pan.
  6. Return potatoes to the warm pan; toss over low heat to dry them.
  7. When cool enough to handle, cut into 1/4-inch thick slices.
  8. Place potato slices in a large bowl; sprinkle with vinegar while still warm, then let cool to room temperature.
  9. Add the zucchini, squash, sugar snap peas, bell peppers, and onion to the potaotes.
  10. Pour the dressing over the mixture (stir the dressing again just before adding to the potatoes); toss gently.
  11. Serve immediately.
  12. Note--to blanch the vegetables, fill a large bowl or pan with cold water and some ice cubes.
  13. Fill a saucepan 3/4 full w/ water and bring to a boil.
  14. Drop in the vegetables and boil for 1 minutes; drain and immediately immerse the vegetables in the ice water; when cold, drain and pat dry.