Farmer's market potato salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.7
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 350.6 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Farmer's market potato salad calories by ingredient
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Any garden vegetables can be added to this recipe. Any garden vegetables can be added to this recipe.
Number of Servings: 6


    1 cup fresh corn kernels (about 2 ears)
    2 pounds fingerling potatoes cut into 1 inch pieces (may substitute small red potatoes)
    2 1/2 tablespoons olive oil, divided
    2 tablespoons chopped fresh tarragon
    2 tablespoons whole-gain dijon mustard
    1/2 teasppoon hot pepper sauce (like tabasco)
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    3/4 cup vertically sliced red onion
    3/4 cup diced zucchini
    1 cup cherry tomatoes, halved


Preheat oven to 425 degress. Place the corn and potatoes on a baking sheet. Drizzle vegetables with 1 tablespoon oil, toss to coat. Bate at 425 degress for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon, cider vinegar, mustard, tabasco, salt, and pepper in a small bowl, stirring with a whisk. Gradually add the remaining 1 1/2 tablespoons oil, stirring constantly with a whick. Drizzle potato mixture with dressing, toss gently to coat.

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 the potato mixture, toss gently to combine.

Serve this dish at room temperature just after it's tossed or make it ahead, refrigerate, and serve chilled.

Number of Servings: 6

Recipe submitted by SparkPeople user GRANDMACOFFEE.

TAGS:  Side Items |

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