Best Ever Potato Salad

OK, so I'm not a potato salad lover. Not particularly crazy about anything too heavy on the mayo. Consequently, I can't make a decent mayo based potato salad. But this has no mayonnaise in it and it is delish. I added some turkey smoked sausage to make this a one dish meal, but this is a "winner, winner chicken dinner" (minus the poultry) with or without the sausage. I found this recipe in the June 2010 issue of Cooking Light. They call it Farmers' market Potato Salad...

1 c fresh corn kernels (about 2 ears)
2 lbs fingerling potatoes, cut into 1-inch pieces (I used New Potatoes)
2 1/2 T olive oil, divided
2 T chopped fresh tarragon (substituted 2 t. dried tarragon)
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 c vertically sliced red onion
3/4 c diced zucchini (optional)
1 c cherry tomatoes, halved

Preheat oven to 425.

Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425 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 remaining 1 1/2 tablespoons oil, sitrring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

Heat a large skillet over medium heat. Coat pan with cooking spray. 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 comgine. Yield: 6 servings

Calories 198; Fat 6.6 g; Fiber 3.8 g