Farmer'S Market Potato Salad Recipe

Name: Farmer'S Market Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh corn kernels (about 2 ears); 2 lbs fingerling potatoes, cut into 1-inch pieces; 2 1/2 tablespoons olive oil, divided; 2 tablespoons fresh tarragon, chopped; 2 tablespoons cider vinegar; 2 tablespoons Dijon mustard; 1/2 teaspoon hot pepper sauce (such as Tabasco); 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; cooking spray; 3/4 cup red onion, vertically sliced; 3/4 cup zucchini, diced; 1 cup cherry tomatoes, halved

Servings: persons

1 cup fresh corn kernels (about 2 ears)
2 lbs fingerling potatoes, cut into 1-inch pieces
2 1/2 tablespoons olive oil, divided
2 tablespoons fresh tarragon, chopped
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
cooking spray
3/4 cup red onion, vertically sliced
3/4 cup zucchini, diced
1 cup cherry tomatoes, halved

1
Preheat oven to 425 degrees.
2
Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
3
Drizzle vegetables with 1 tablespoon oil; toss to coat.
4
Bake at 425 degrees for 30 minutes or until potatoes are tender.
5
Place mixture in a large bowl.
6
Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
7
Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk.
8
Drizzle potato mixture with dressing; toss gently to coat.
9
Heat a large skillet over medium heat. Coat pan with cooking spray.
10
Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
11
Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup fresh corn kernels (about 2 ears), 2 lbs fingerling potatoes, cut into 1-inch pieces, 2 1/2 tablespoons olive oil, divided, 2 tablespoons fresh tarragon, chopped, and more.

Yes, Farmer'S Market Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Farmer'S Market Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions