2 pounds fingerling, red-skinned or Dutch yellow potatoes, cut into 1" pieces
3 tablespoons olive oil, divided
2 tablespoons chopped fresh tarragon
2 tablespoons apple cider vinegar
2 tablespoons whole-grain Dijon mustard
½ teaspoon hot pepper sauce (such as Tabasco)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup thinly sliced red onion
¾ cup diced zucchini
1 cup cherry or grape tomatoes, halved lengthwise
Instructions
Preheat oven to 425 degrees.
Place potatoes on a baking sheet, drizzle with 1 tablespoon olive oil and toss to coat. Bake for 15 minutes. Remove from the oven, add corn and stir gently. Bake for another 15 minutes or until potatoes are tender and corn is slightly charred.
Combine the tarragon and next five ingredients (through pepper) in a large bowl. Add 1½ tablespoons olive oil and whisk until emulsified. Set aside.