Farmer's Market Potato Salad

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.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup fresh corn kernels (about 2 ears)
• 2  lbs fingerling potatoes, cut into 1-inch pieces
• 2 1⁄2 tablespoons olive oil, divided
• 2  tablespoons fresh tarragon, chopped
• 2  tablespoons cider vinegar
• 2  tablespoons Dijon mustard
• 1⁄2 teaspoon  hot pepper sauce (such as Tabasco)
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon  freshly ground black pepper
•  cooking spray
• 3⁄4 cup red onion, vertically sliced
• 3⁄4 cup zucchini, diced
• 1  cup cherry tomatoes, halved

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.