Farmers’ Market Potato Salad – New Mexico Farmers' Marketing Association

Ingredients

• 1 cup fresh corn kernels (about 2 ears)
• 2 pounds fingerling potatoes, cut into 1-inch pieces
• 4½ tablespoons olive oil, divided
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons cider vinegar
• 2 tablespoons whole-grain Dijon mustard
• ½ teaspoon hot pepper sauce (such as Tabasco)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup vertically sliced red onion
• ¾ cup diced zucchini or other summer squash
• 1 cup cherry tomatoes, halved