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.
