Farmers Market Potato Salad

• FOR THE SALAD:
• 8 ounces, weight Tasteful Sections Honey Gold Potatoes
• 1 Tablespoon Olive Oil
• 1/2 cups Onions, Cut Into Rings
• 2 cups Zucchini, Diced Into Bite Size Pieces
• 1 ear Corn, Shucked, Kernels Cut Off Cob
• 2 cups Tomatoes, Diced
• 5 leaves Basil, Sliced Thin
• FOR THE DRESSING:
• 1 Tablespoon Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1/4 teaspoons Salt
• 1/2 teaspoons Ground Pepper

1. Place potatoes in a large pot and just cover the potatoes with water. Bring to a boil and cook until potatoes are just tender. Cooking time will vary based on the size of the potatoes but if you use the type I listed, this should be about 15 minutes. Drain the potatoes and place in a bowl to cool.
2. Meanwhile in large saute pan over medium heat, add olive oil, onions, zucchini and corn. Cook until tender, about 5 minutes. Set aside.
3. Once potatoes are cooled, add the cooked vegetables into the bowl and mix well. Mix in tomatoes and basil, mix well.
4. For the dressing: In a bowl whisk together olive oil, vinegar, mustard and salt and pepper. Pour dressing over potato salad. Toss to coat. Serve warm or refrigerate until ready to serve.

salad, honey, olive oil, onions, zucchini, cob, tomatoes, basil, dressing, olive oil, red wine vinegar, dijon mustard, ubc, ground pepper

Taken from tastykitchen.com/recipes/salads/farmers-market-potato-salad/ (may not work)