Summer is dwindling down, but you can’t tell it from the weather around here. When I go to the farmers’ market on Saturdays, I have to go REALLY early to beat the heat. This week, I wanted to try this potato salad from Cooking Light. With my new dietary restrictions, I’m going through my tried and true recipe sources for more gluten-free AND healthy meals. This one was perfect. I found several varieties of potatoes at the market and most of the rest of the vegetables. I love using fresh food that is in season and down here, we have a long growing season.
Farmer’s Market Potato Salad
- 1 cup fresh corn kernels (about 2 ears)
- 2 pounds fingerling potatoes, cut into 1-inch pieces
- 2 1/2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain 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 vertically sliced red onion
- 3/4 cup diced zucchini
- 1 cup cherry tomatoes, halved
- 1. Preheat oven to 425°.
- 2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° 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.
- 3. 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.