Recipe of the Week!

Farmer's Market Potato Salad

Capture all that's fresh in the summer with this vibrant salad. Serve either at room temperature or chilled. Serves 6.

Ingredients: 1 cup fresh corn kernels (about 2 ears) 2 pounds fingerling potatoes, cut into 1-inch pieces

2 1/2 tablespoons Extra Virgin Olive Oil, divided 2 tablespoons chopped fresh tarragon

2 tablespoons cider vinegar

2 tablespoons Dusseldorf mustard

1/2 teaspoon hot pepper sauce

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cooking spray

3/4 cup vertically sliced red onion

3/4 cup diced zucchini

1 cup cherry tomatoes, halved

Directions:

Preheat oven to 425 degrees.

Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Back at 425 degrees for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 4 ingredients (through pepper) in a small bowl, sirring 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.


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