French-Style Summer Potato Corn (Print Version)
# Ingredients:
→ Salad
01 -
900 g baby potatoes (red, yellow, or a combination)
02 -
Celtic sea salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
1 tablespoon (15 ml) apple cider vinegar
05 -
310 ml cooked corn kernels (from 1 large ear of corn)
06 -
60 ml sliced scallions
07 -
60 ml fresh dill, finely chopped
→ Dressing
08 -
37 ml stone ground mustard
09 -
3 garlic cloves, minced
10 -
1.25 ml Celtic sea salt
11 -
Freshly ground black pepper, to taste
12 -
45 ml rice wine vinegar
13 -
15 ml apple cider vinegar
14 -
45 ml extra virgin olive oil
# Instructions:
01 -
Rinse and scrub the baby potatoes thoroughly. Slice into 6 mm thick rounds. Transfer to a large saucepan, cover with cold water, and season with salt. Bring to a boil, then reduce to medium-high heat and cook for 10 to 13 minutes, until the potatoes are easily pierced with a knife. Drain and rinse under cold water. Allow to dry completely.
02 -
In a mixing bowl, whisk together the stone ground mustard, minced garlic, sea salt, black pepper, rice wine vinegar, and apple cider vinegar. Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies.
03 -
Place the cooled potatoes in a large serving bowl. Season with salt, black pepper, and 1 tablespoon apple cider vinegar. Add corn kernels, sliced scallions, and chopped dill.
04 -
Pour the mustard vinaigrette over the salad and toss gently to coat all ingredients evenly. Adjust salt and pepper to taste.
05 -
Chill the salad for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature. Store any leftovers covered in the refrigerator for up to 4 days.
# Notes:
01 -
For best flavor, allow the salad to chill for an hour or more before serving.
02 -
This salad remains vibrant without the corn if desired.
03 -
Do not freeze the assembled salad as the texture of the potatoes will deteriorate.