A delicious summer salad that includes mini potatoes, zucchini, and corn, tossed with a creamy honey Dijon dressing. Perfect as a side dish or for meal prep. Fresh chives and optional Parmesan cheese add the finishing touch.
1: Quarter potatoes and add to a pot of boiling water.
2: Cook for 20 minutes until soft, drain, and set aside to cool.
3: Chop zucchini and husk corn.
4: Add zucchini and corn to a large hot skillet with olive oil and cook for 5-8 minutes on high, stirring often until nicely charred.
5: Add potatoes, zucchini, corn, and chives to a large bowl.
6: Whisk together dressing ingredients.
7: Pour dressing over salad and toss well.
8: Top with Parmesan cheese and season further with salt and pepper as needed.
