Farmer'S Market Potato Salad - cooking recipe

Ingredients

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

Preparation

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.