Photo: Becky Luigart-Stayner; Styling: Cindy Bar
6 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Ratings & Reviews

bjane1's Review

September 21, 2014
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.

Beccaroo73's Review

June 25, 2012
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!

kjok1212's Review

June 13, 2012
This definately has potential, but the tarragon was too overwhelming; I guess you really have to be a tarragon lover. I would make again, but maybe with rosemary or basil like others suggested.

Camillka's Review

September 05, 2011

cluhrrr's Review

July 03, 2011

Kayte401's Review

June 26, 2011

preciousthings's Review

April 17, 2011
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.

Sheree3's Review

January 17, 2011
I discovered this after an indulgent trip to the farmer's market last summer. Perfect! Exactly what you want to eat. I've sworn off mayonaise salads since (and I'm a girl who likes her mayonaise)

brandeeshea's Review

November 10, 2010
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.

loddiedoddie's Review

September 04, 2010
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!