Adapted by Rena Basch from Cooking Light magazine June 2010
Looking for a change of pace from traditional potato salad? This dish could be called “Not-Just Potato Salad.” This recipe is a flexible, vinaigrette-based powerhouse that you can load up with your favorite veggies. I particularly love it because it can be made from whatever fresh vegetables are available at the farmers market during the harvest season, or if it’s winter, sub out the ingredients like fresh corn, zucchini and green beans for frozen. During the winter-time, skip the cherry tomatoes; it’s still delicious.
For a beautiful looking salad, use a mix of red, purple, Yukon and brown-skinned potatoes. If you don’t have a variety of colorful potatoes, just use fingerlings or small red potatoes. You can serve this dish at room temperature just after it’s tossed together, or you can make it ahead, and serve chilled.
Ingredients:1 cup fresh corn kernels, about 2 ears. 2 pounds potatoes, scrubbed and cut into 1-inch pieces 2 ½ tablespoons olive oil, divided 2 tablespoons chopped fresh tarragon 2 tablespoons cider vinegar 2 tablespoons whole-grain Dijon mustard ½ teaspoon hot pepper sauce (such as Tabasco) 3/4 teaspoon salt ½ teaspoon freshly ground black pepper Cooking spray ¾ cup vertically sliced red onion ¾ cup diced zucchini ¾ cup chopped green beans 1 cup cherry tomatoes, halved
Preheat oven to 425°.
Cut the corn off of the cobs. Place corn and chopped potatoes on a jelly-roll pan (or cookie sheet). Drizzle with 1 tablespoon oil and toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place roasted potato and corn 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, green beans 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.

Shabbat shalom.
On Sunday, September 25 the Interfaith Council for Peace & Justice (ICPJ) is hosting the 42nd Annual Washtenaw/Ann Arbor CROP Hunger. ICPJ has organized this 5k charitable walk since 1974, raising a total of $3.2 million over the decades. Last year Washtenaw County walkers raised $48,500, with about 300 walkers participating.





Though we in AARC think of Andy as Eli’s dad and Stephanie’s partner, he is also known as Professor Kirshner, who is jointly appointed by the UM School of Music, Theater, and Design’s innovative Performing Arts Technology Department and by the Stamps School of Art and Design. He is an award-winning composer, theater artist, and filmmaker whose work has been commissioned by the National Endowment for the Arts, Artserve Michigan, Meet the Composer, and many others. More information about him can be found at
hrei which includes both Rosh Hashannah and the harvest festival of Sukkot, 40 days after Tisha B’Av, can be understood as the moment when we are gathering together new growth, nourishment, and possibility.
