Zesty Potato Salad



1 cup fresh or frozen (thawed) corn kernels

2 pounds fingerling or red potatoes, cut into 1-inch pieces

2 ½ tablespoons olive oil, divided

2 teaspoons dried tarragon

2 tablespoons cider vinegar

2 tablespoons Dijon mustard

½ teaspoon hot pepper sauce

¾ teaspoon salt

½ teaspoon black pepper

¾ cup sliced red onion

¾ cup diced zucchini

1 cup cherry tomatoes, halved


1. Preheat oven to 425°F.

2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake 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 coated with cooking spray over medium heat. 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.

Nutrition Facts per Serving (1 cup): 200 calories, 6.6 g fat, 1 g saturated fat, 0 mg cholesterol, 438 mg sodium, 33 g carbohydrates, 3.5 g fiber, 4.5 g protein

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