Ingredients

The following ingredients have 4 Servings
  • 2 pounds red potatoes (1-inch diced)
  • 1 large ear of corn
  • 2 medium peaches (1-inch diced)
  • 1 medium zucchini (½-inch diced)
  • 1 large heirloom tomato (seeded and diced)
  • 1 large Corno di Toro pepper or red bell pepper (diced)
  • 2 green onions (sliced thin)
  • 1 medium orange (zested and juiced)
  • ¼ cup extra virgin olive oil
  • 1 large garlic clove (minced)
  • 1 Tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper

Instruction

  • In a medium pot, bring 2 quarts of water to a boil. Add the potatoes and cook until fork-tender, about 8-12 minutes. While the potatoes are cooking, remove the husk and silks from the corn and steam the corn for 12 minutes. Drain the potatoes, cut the corn from the cob, and place both in a large bowl. To the bowl add the peaches, zucchini, tomato, pepper and green onion.