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Nothing says summer like a French-style potato salad, loaded with fresh corn and dill, tossed in a punchy mustard vinaigrette. This refreshing salad has become my go-to for picnics and family BBQs because it holds up beautifully without mayo and brings together the best of the farmers market.
I first made this potato salad for a park potluck, and it disappeared in seconds. Now it is at the top of my summer must make list every year.
Ingredients
- Baby potatoes: Choose red yellow or a mix for color and tender texture I always pick smallest ones for a creamier bite
- Celtic salt and black pepper: Developing bright balanced flavors Use high quality salt for best results
- Apple cider vinegar: For tang and to brighten the salad Opt for raw unfiltered if possible
- Cooked corn kernels: Sweet crunch and the signature summer touch Use fresh corn on the cob when in season
- Sliced scallions: Adds a mild onion bite and fresh finish Look for bright green stalks with no wilting
- Fresh dill: Chopped for an aromatic pop Always use fresh dill for the best flavor
- Stone ground mustard: Complex and zippy backbone to the dressing Try to get a variety with visible seeds
- Garlic minced: Adds kick and depth Fresh garlic makes all the difference
- Rice wine vinegar: Mellow acidity Rounds out the vinegar blend for extra nuance
- Extra virgin olive oil: Rich and smooth body Seek out fruity well balanced olive oil
Step by Step Instructions
- Prep the Potatoes:
- Rinse and scrub your baby potatoes carefully then slice into quarter inch thick rounds. The uniform slices ensure everything cooks evenly and absorbs the dressing well.
- Cook the Potatoes:
- Place sliced potatoes in a large saucepan and cover completely with cold water. Generously sprinkle in salt. Bring the water to a rolling boil over high heat then lower to medium high. Cook for about ten to thirteen minutes until potatoes are fork tender but still hold their shape.
- Prepare the Dressing:
- While potatoes cook combine stone ground mustard minced garlic salt black pepper rice wine vinegar and apple cider vinegar in a mixing bowl. Whisk thoroughly then slowly stream in olive oil beating constantly until the mixture is creamy and well emulsified. This step ensures every bite is coated.
- Dress the Potatoes:
- Once potatoes are done drain immediately and rinse with cold water to stop cooking. Pat them dry then move to a large serving bowl. Season warmly with more salt black pepper and an extra drizzle of apple cider vinegar. This locks flavor into the potatoes themselves.
- Add the Crunch and Herbs:
- Fold in cooked corn scallions and plenty of chopped dill into the warm potatoes. The residual heat helps meld the flavors together.
- Combine and Chill:
- Pour the dressing over and gently toss everything to coat without breaking up the potatoes. Taste and add more salt or pepper if needed. Chill for at least one hour for the deepest flavor.
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Dill is hands down my favorite herb in this recipe. I remember being surprised the first time I combined it with mustard and potatoes it brought everything to life in a way that reminded me of classic European family gatherings around big bowls of potato salad.
Storage Tips
Keep leftovers in a tight lidded container in the refrigerator. This salad stays fresh up to four days. Avoid freezing as the texture of the potatoes and corn will suffer once thawed. I like to perk up day old salad with a splash of extra vinegar right before serving.
Ingredient Substitutions
You can swap in chive or even parsley if you are out of dill for a different but still refreshing note. If you prefer a little heat add a pinch of crushed red pepper. For the dressing white wine vinegar makes a decent stand in for rice wine vinegar in a pinch.
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Serving Suggestions
Serve chilled at cookouts alongside grilled fish or veggie skewers. It is also perfect as a make ahead lunch paired with hard boiled eggs or leafy greens. For a fancier presentation scatter extra fresh herbs or sliced radishes on top just before serving.
Cultural and Historical Context
French potato salads rely on good olive oil and vinegar instead of mayonnaise to let the flavors of seasonal produce shine. This version layers in American summer sweetness with fresh corn for a little extra crunch and color.
Frequently Asked Questions
- → Can I use different types of potatoes?
Yes, red, yellow, or mixed baby potatoes work well. Choose waxy varieties that hold their shape.
- → Can fresh or frozen corn be used?
Both fresh and frozen corn are great options. Simply cook and cool before adding to the salad.
- → How far in advance can I prepare it?
This dish tastes best after chilling for at least an hour. It can be made up to a day ahead.
- → Can I substitute the mustard?
Stone ground mustard is recommended for texture and flavor, but Dijon can be used if preferred.
- → How should leftovers be stored?
Keep leftovers in a covered container in the fridge for up to four days. Do not freeze.
- → Is it suitable for outdoor events?
Yes, it stays fresh served chilled or at room temperature, perfect for picnics and gatherings.