Idaho® Potato and Zucchini Salad


  • 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


  1. Preheat oven to 425° F
  2. 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 veggies are cooked and tender. Place potato mixture in a large mixing bowl.
  3. In a small mixing bowl place cilantro, vinegar, Dijon mustard, hot sauce, salt, pepper and remaining olive oil. Whisk ingredients together.
  4. Coat a large skillet with cooking spray and place on medium heat. Add the onions and zucchini or squash and cook for 5 minutes or until lightly browned.
  5. Add zucchini and onion mixture to the potato and corn mixture. Add dressing and toss gently to mix it all together. Top with tomato and avocado if desired.
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Yield: 4 servings

Telma Garcia
Food Blogger
At The Fire Hydrant

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