Farmer's Market Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
  • Drizzle vegetables with 1 tablespoon oil; toss to coat.
  • Bake at 425 degrees for 30 minutes or until potatoes are tender.
  • Place mixture in a large bowl.
  • Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
  • Gradually add remaining 1 1/2 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.
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