Farmers' Market Potato Salad

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1 cup fresh corn kernels (about 2 ears)

2 pounds fingerling potatoes, cut into 1-inch pieces

2 1/2 tablespoons olive oil, divided

2 tablespoons chopped fresh tarragon

2 tablespoons cider vinegar

2 tablespoons whole-grain Dijon mustard

1/2 teaspoon hot pepper sauce (such as Tabasco)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cooking spray

3/4 cup vertically sliced red onion

3/4 cup diced zucchini

1 cup cherry tomatoes, halved

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