This is not your average potato salad – in fact, it’s a cut above most mayonnaise-based versions, which are often gluey and bland. It’s light and tangy and can be eaten warm, cold or at room temperature, making it an ideal side to bring to a barbecue or potluck. And unlike it’s monochromatic cousin, this potato salad is a kaleidoscope of colors, thanks to the addition of lightly sautéed zucchini and red onion, and halved mini tomatoes.
If you can find mixed fingerling potatoes, the red, gold and purple tubers will make for an even brighter dish. But small red-skinned or Dutch yellow potatoes would work just as well. The fresh tarragon, however, is a must. It lends a sweet, licorice flavor that no other herb – fresh or dried – can imitate. This was actually my first time using fresh tarragon, and now that I know what it looks and tastes like, I’ll definitely be incorporating it into more of my cooking.
Recipe adapted from Cooking Light.
- 1 cup fresh or frozen (and thawed) corn kernels
- 2 pounds fingerling, red-skinned or Dutch yellow potatoes, cut into 1" pieces
- 3 tablespoons olive oil, divided
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons apple cider vinegar
- 2 tablespoons whole-grain Dijon mustard
- ½ teaspoon hot pepper sauce (such as Tabasco)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ cup thinly sliced red onion
- ¾ cup diced zucchini
- 1 cup cherry or grape tomatoes, halved lengthwise
- Preheat oven to 425 degrees.
- Place potatoes on a baking sheet, drizzle with 1 tablespoon olive oil and toss to coat. Bake for 15 minutes. Remove from the oven, add corn and stir gently. Bake for another 15 minutes or until potatoes are tender and corn is slightly charred.
- Combine the tarragon and next five ingredients (through pepper) in a large bowl. Add 1½ tablespoons olive oil and whisk until emulsified. Set aside.
- Add remaining ½ tablespoon olive oil to a fry pan and warm over medium heat. Add onion and zucchini to pan and sauté until lightly browned, about 4 minutes. Set aside.
- Add potato mixture, zucchini mixture and tomatoes to dressing and toss gently to combine. Serve warm, at room temperature or cold.
