Look for a mix of red, purple, and brown-skinned fingerling potatoes, so named because of their oblong shapes, to prepare this stunning salad. If you can't find them, substitute small red potatoes. You can serve this dish at room temperature just after it's tossed together, or make it ahead, refrigerate, and serve chilled.
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
3/4 cup vertically sliced red onion
3/4 cup diced zucchini
1 cup cherry tomatoes, halved
How to Make It
Preheat oven to 425°.
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.
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.
I was looking for a good use for the box of garden potatoes from my brother-in-law. This was an excellent recipe for the fingerling potatoes! I roasted the onions 15 minutes and cut a whole medium zucchini into quarter slices and roasted those for 3 minutes. Skipped the added oil to make this low fat (just sprayed the veggies with oil) and added less salt as the mustard is already salty. The bite of Tabasco was a nice touch. The tarragon was too overwhelming for hubby, so will try other herbs such as rosemary or basil next time. It was even better the day after.
I also used rosemary instead of tarragon, and regular dijon as opposed to stone ground. I can't get frozen corn in my country, so have to use canned, and think next time I won't roast the corn in the oven as it tended to stick to our teeth!
A really great salad that is quite different from most potato salads you'll find. Love that it's vegan and made with wholesome ingredients. Might not please people expecting a mayo-laden potato salad but definitely fresh and delicious flavors for summer.
This was the first tme I used tarragon and I LOVE it and it is exceptionally good on veggies. I made the recipe using regular white, Idaho, potatoes and accidently left out the tabasco. I love to grill in the summer and I love grilling veggies, so instead of baking them I did exactly as the recipe says but cooked them on the grill.
De-licious! I made a few changes based on what I had on hand. I used fresh rosemary instead of tarragon and used a combination of dijon mustard and stone ground mustard. I didn't have fresh corn so I used frozen (thawed) and added at the end of cooking the veggies b/c I was afraid it would burn in the oven. I also added red bell pepper instead of tomatoes b/c my hubby isn't big on tomatoes. Next time I will add more veggies. Definitely a keeper!
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