This elegant French-style summer potato salad features scallions, fresh corn, and a tangy dill-infused mustard vinaigrette. Light and refreshing, it’s the perfect dish for the beach, a picnic, or your summer BBQ.
INGREDIENTS
- 2 pounds baby potatoes (red, yellow, or a mix)
- Celtic salt and black pepper
- 1 tablespoon apple cider vinegar
- 1 1/4 cups cooked corn kernels (from 1 large ear of corn)
- 1/2 cup sliced scallions
- 1/2 cup fresh dill, chopped
Dressing
- 2 1/2 tablespoons stone ground mustard
- 3 cloves garlic, minced
- 1/4 teaspoon Celtic sea salt
- Fresh black pepper, to taste
- 3 tablespoons rice wine vinegar
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
INSTRUCTIONS
- Rinse and scrub the potatoes, then slice them into 1/4-inch rounds. Place in a large saucepan, cover with cold water, and add salt. Bring to a boil, then reduce heat to medium/high and cook for 10-13 minutes, or until easily pierced with a knife. (See notes above for tips on cooking potatoes.)
- While the potatoes cook, prepare the vegetables and dressing. In a mixing bowl, combine mustard, garlic, salt, pepper, rice wine vinegar, and apple cider vinegar. Whisk together, then slowly stream in the olive oil, whisking until the dressing emulsifies.
- Once the potatoes are cooked, drain them and rinse with cold water. Once dry, transfer to a large serving bowl. Season with salt, pepper, and 1 tablespoon of apple cider vinegar.
- Add the corn, scallions, and dill to the bowl with the potatoes.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning with more salt and pepper if needed.
- Chill the salad for at least 1 hour (or longer) to allow the flavors to meld. Serve chilled or at room temperature.
- Store leftovers in the refrigerator, covered, for up to 4 days. Do not freeze.
