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Farmers' Market Potato Salad

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Farmers' Market Potato Salad

Farmers' Market Potato Salad

Farmers' Market Potato Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 210 calories, 5g of protein, and 7g of fat per serving. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of pepper, cherry tomatoes, pepper sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 42
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OvenOven
2
Place corn and potatoes on a jelly-roll pan.
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PotatoPotato
JellyJelly
CornCorn
RollRoll
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Frying PanFrying Pan
3
Drizzle vegetables with 1 tablespoon oil; toss to coat.
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VegetableVegetable
Cooking OilCooking Oil
4
Bake at 425 for 30 minutes or until potatoes are tender.
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PotatoPotato
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OvenOven
5
Place mixture in a large bowl.
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BowlBowl
6
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.
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TarragonTarragon
PepperPepper
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
7
Drizzle potato mixture with dressing; toss gently to coat.
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PotatoPotato
8
Heat a large skillet over medium heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
9
Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
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ZucchiniZucchini
OnionOnion
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Frying PanFrying Pan
10
Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Ingredients you will need
TomatoTomato
ZucchiniZucchini
PotatoPotato
DifficultyHard
Ready In45 m.
Servings6
Health Score20
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSalad
Occasions4th Of JulySummer
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