Farmer'S Market Potato Salad

• 1 cup fresh corn kernels (about 2 ears)
• 2 lbs fingerling potatoes, cut into 1-inch pieces
• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 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 red onion, vertically sliced
• 3/4 cup zucchini, diced
• 1 cup cherry tomatoes, halved

1. Preheat oven to 425 degrees.
2. Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
3. Drizzle vegetables with 1 tablespoon oil; toss to coat.
4. Bake at 425 degrees for 30 minutes or until potatoes are tender.
5. Place mixture in a large bowl.
6. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
7. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk.
8. Drizzle potato mixture with dressing; toss gently to coat.
9. Heat a large skillet over medium heat. Coat pan with cooking spray.
10. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
11. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

fresh corn kernels, potatoes, olive oil, fresh tarragon, cider vinegar, mustard, hot pepper, salt, freshly ground black pepper, cooking spray, red onion, zucchini, cherry tomatoes

Taken from www.food.com/recipe/farmers-market-potato-salad-434059 (may not work)