Idaho® Potato and Zucchini Salad | Idaho Potato Commission

Ingredients

• 2 pounds Idaho® potatoes, cut into 1-inch pieces
• 1 cup fresh corn kernels 3 tablespoons olive oil, divided
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons apple cider vinegar
• 2 tablespoons whole grain Dijon Mustard
• 2 tablespoons hot sauce (or Tabasco works great too)
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• cooking spray
• ¾ cup red onion, sliced vertically
• ¾ cup zucchini or yellow squash, diced
• 1 avocado, diced, optional
• 1 cup tomato, chopped, optional