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

Schematican's Review

May 24, 2010
A great potato salad. The tarragon adds a lot. I added a bit of mayo to make the dressing creamier, and it turned out perfect.

MScherer's Review

July 07, 2010
Yummy! Very easy to make. I personally will cook the corn for less time. I didn't have fingerling potatoes so I substituted red. I also didn't have fresh tarragon and used dried. It was a big hit with the entire family including a teenager.

Payal23's Review

June 11, 2010

cluhrrr's Review

July 03, 2011

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.

saracat's Review

July 16, 2010
I am giving this recipe two stars for 'has potential' because I did not like the strong tarragon flavor. I took this to a potluck and some people liked it but many didn't. I think if I subbed basil for the tarragon that this would be outstanding because all of the other ingredients were great. I might try balsamic vinegar in place of the cider vinegar, too.

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.

FrankPaul's Review

May 16, 2010
This dish was absolutely phenomenal! The recipe gets high marks for being a vegan offering & also great in terms of preparation. Even a beginning chef should have more than enough time to complete each of the cooking steps involved here. The fresh chopped tarragon & whole grain dijon mustard provided for outstanding layers of flavor. Note: keep in mind that considering the baking time (30 minutes), you do run the risk of burning the fresh corn kernels. If this happens, don't worry...some of those who enjoyed this with me said they think they would prefer the kernels slightly burned next time too! ;) Bon Appétit!

AMMoore's Review

July 18, 2010
I substituted a cup of frozen corn since I was in a hurry. After 25 minutes in the oven the potatoes were done and 1/2 of the corn was burnt. Not sure if that's due to the fact that the corn was frozen but next time I will reduce the cooking time. Also, my potatoes and corn stuck to my pan so I'll use some non-stick spray. But minus the burnt corn, this was very good. Took it to a dinner party and everyone really liked it. I used dried tarragon which worked just fine. Next time I make it I think I'll add a little more onion and zucchini. But overall I really liked this recipe.

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)