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    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Resources
    • Join
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • Fruit and Vegetable Prescription Program (FVRx)
  • Connect
    • Newsletter
    • Donate
    • Find A Market
    • Get Texts
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Farmers’ Market Potato Salad

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Serves 6, about 1 cup each.

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

Preheat oven to 425 degrees. Place corn and potatoes on a jelly-roll pan (cookie tray with sides). 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 1½ 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 olive oil on medium high. 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.

— Adapted from www.cookinglight.com

© 2021 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.