Farmers' Market Potato Salad

from Cooking Light

1 C fresh corn kernels (about 2 ears)
2 lb fingerling potatoes, cut into 1-inch pieces
2 1/2 T olive oil, divided
2 T chopped fresh tarragon
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce (such as Tabasco)
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 C vertically sliced red onion
3/4 C diced zucchini
1 C cherry tomatoes, halved

1. Preheat oven to 425
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 T oil; toss to coat. Bake at 425 for 30 min 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 T oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

3. Heat a large skillet overmed heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 min or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Yield: 6 servings.