Farmers’ Market Potato Salad
Makes 6 (1-cup) servings
Getting started Equipment you will need: baking sheet, cutting board/chef’s knife, large bowl, spoon, small bowl, whisk, large skillet Preheat oven to 425° Do right away when you get home: Action steps 1 & 2
2 ears of corn
2 pounds fingerling or red potatoes
1 Tbsp. olive oil
2 Tbsp. chopped fresh tarragon
2 Tbsp. apple cider vinegar
2 Tbsp. Dijon mustard
1/2 tsp. hot sauce, such as Tabasco
3/4 tsp. salt
1/2 tsp. black pepper
1 1/2 Tbsp. olive oil
3/4 cup red onion
3/4 cup zucchini
1 cup cherry tomatoes
1. Remove corn kernels from cobs (see tips). Cut potatoes into 1-inch pieces. Place corn and potatoes on baking sheet. Drizzle with oil; toss to coat. Bake for 30 minutes or until potatoes are tender. Set aside in a large bowl.
2. Mix first 6 ingredients in small bowl. Add oil and stir with whisk. Drizzle potato and corn mixture (from action step 1) with dressing; toss to coat.
3. Slice onion into thin vertical strips. Dice zucchini. Chop tomatoes in half.
4. Heat large skillet over medium heat. Coat pan with spray. Add onion and zucchini to pan and cook for 4 minutes until lightly brown. Stir occasionally. Add zucchini mixture and tomatoes to potato mixture. Toss to combine.
Suggested Side Items: Grilled chicken and fresh fruit
Tips: This potato salad can be served at room temperature just after it’s tossed together or chilled ahead of time in the refrigerator. To remove corn kernels from the cob, first remove the husk and hairy threads. Hold the stem end of the ear of corn and rest the tip of the ear on a cutting board. Use a sharp knife to cut off corn kernels and let them fall onto the cutting board. Continue cutting around the ear to remove all kernels. Fingerling potatoes have an oblong, finger-like shape and are naturally smaller than conventional potatoes. To add more color to this salad, choose a combination of red, purple, and brown skinned potatoes. If fingerling potatoes are not available at your local farmers’ market or grocery store, you can use red potatoes instead.