Idaho® Potato and Zucchini Salad | Idaho Potato Commission
- Preheat oven to 425° F - Place potatoes and corn on a foil covered cookie sheet or jellyroll pan. Drizzle vegetables with 1-tablespoon olive oil. Roast veggies for 30 minutes in the oven or until...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
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
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