Farmers Market Potato Salad Recipes

Steps:

• Preheat oven to 425 degrees.
• Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
• 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 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 potato mixture; toss gently to combine.

Steps:

• For the dressing, in a jar combine all dressing ingredients and shake well.
• For the salad,boil the potatoes until just tender, 10-12 minutes.
• Drain and let cool.
• Blanch the green beans and set aside.
• Cut the potatoes into pieces and the beans into halves and transfer to a serving bowl. Add the tomatoes, cucumbers, olives, and capers.
• Toss with dressing and refrigerate 3-4 hours.