Summertime Potato Salad

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1 cup fresh corn kernels
2 pounds potatoes, peeled and chopped
1 cup diced zucchini
1 tablespoon olive oil
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
½ teaspoon hot pepper sauce
1 teaspoon salt
½ teaspoon pepper
1-½ tablespoons olive oil

Preheat oven to 425 degrees. Place corn, potatoes and zucchini in a single layer in a large shallow pan. Drizzle with olive oil and toss to coat. Bake for 30 minutes. Whisk together dressing ingredients, adding olive oil last. Toss with vegetables. Serve warm, at room temperature or cold from the refrigerator.

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