Farmers' Market Potato Salad

This is so filling that sometimes we have it for dinner!

ingredients
1 cup fresh corn kernels (about 2 years)
2 pounds fingerling potatoes, cut into 1-inch pieces
2 1/2 tablespoons olive oil, divided
2 tablespoons chopped fresh tarragon
2 tablespoons cider vinegar
2 tablespoons whole-grain Dijon mustard (like Boar's Head)
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 vertically sliced red onion
3/4 cup diced zucchini 
1 cup cherry tomatoes, halved

1. Preheat oven to 425 degrees
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425 degrees 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 to coat. 
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. 

Yield: 6 servings (serving size: 1 cup)