Farmers' Market Potato Salad

Name: Farmers' Market Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 237 milliliters cherry tomatoes, halved; 2 Tbsps cider vinegar; 907 grams fingerling potatoes, cut into 1-inch pieces; 237 milliliters fresh corn kernels (about 2 ears); 2 Tbsps chopped fresh tarragon; 3 Tbsps olive oil, divided; 1 teaspoons hot pepper sauce (such as Tabasco); 177 milliliters vertically sliced red onion; 1 teaspoons salt; 2 Tbsps whole-grain Dijon mustard; 177 milliliters diced zucchini

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

Preheat oven to 42

Equipment you will use

Oven

Place corn and potatoes on a jelly-roll pan.

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Potato

Jelly

Corn

Roll

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Frying Pan

Drizzle vegetables with 1 tablespoon oil; toss to coat.

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Vegetable

Cooking Oil

Bake at 425 for 30 minutes or until potatoes are tender.

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Potato

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Oven

Place mixture in a large bowl.

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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.

Ingredients you will need

Tarragon