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French-Style Summer Potato Salad with Corn brings everything you crave in a summer side – brightness from fresh herbs, crunch from just-picked corn, and soft yet toothsome baby potatoes, all tossed with a tangy mustard dressing. It is a dish I return to every year as soon as the farmstands burst with sweet corn and the air feels warm enough for eating outdoors.
I remember serving this salad at our first backyard get-together of the summer and it disappeared before the grill even got hot. The combination of herby freshness and that classic French tang makes it a crowd favorite every time.
Ingredients
- Baby potatoes: Choose red, yellow, or a mixture for color and creamy texture; look for firm, smooth potatoes with thin skins
- Celtic salt and black pepper: Seasoning gives essential flavor; use flaky salt if available
- Apple cider vinegar: Adds gentle tartness and helps the potatoes soak up flavor; choose raw, unfiltered if possible
- Cooked corn kernels: For sweetness and slight crunch; freshly cut from the cob is best, but high-quality frozen corn works in a pinch
- Sliced scallions: Mild oniony bite and vivid color; go for crisp, bright green stalks
- Fresh dill (chopped): Brings aromatic depth; nothing beats the taste of dill snipped moments before serving
- Stone ground mustard: Heart of the dressing gives punchy tang; opt for a coarse-textured French-style mustard
- Garlic (minced): Ensures savoriness and aromatic lift; use fresh cloves for best flavor
- Rice wine vinegar: Provides balanced acidity and a subtle lift
- Extra virgin olive oil: Offers richness and helps marry all the flavors
- Fresh black pepper: Cuts through richness and adds a little heat; choose freshly cracked for maximum aroma
Step-by-Step Instructions
- Prep the Potatoes:
- Rinse and scrub the baby potatoes thoroughly under running water to remove any dirt since you will not be peeling them. Slice them into uniform quarter-inch rounds so they cook evenly and absorb the dressing well.
- Cook the Potatoes:
- Place sliced potatoes in a large saucepan. Cover with cold water to start them at the same temperature for even cooking. Generously salt the water for flavor as it absorbs during boiling. Bring to a full rolling boil over high heat, then reduce to medium high. Cook uncovered for ten to thirteen minutes. Test with a knife; it should glide in easily but the potatoes should still hold their shape and not be mushy.
- Mix the Dressing:
- While potatoes are simmering, make the dressing. Whisk together stone ground mustard, minced garlic, sea salt, black pepper, rice wine vinegar, and apple cider vinegar in a medium bowl. Keep whisking as you slowly drizzle in extra virgin olive oil; this emulsifies the dressing so it clings beautifully to the potatoes instead of sliding off. Taste and adjust seasoning if needed.
- Cool and Season the Potatoes:
- Once cooked, promptly drain the potatoes and rinse with cold water to stop the cooking. Let them dry off to avoid a watery salad. Transfer mostly dry, warm potatoes to a large serving bowl. While still slightly warm, toss with a tablespoon of apple cider vinegar plus a bit more salt and black pepper. This step helps the potatoes better soak up the bright flavors.
- Assemble the Salad:
- Add the corn kernels, sliced scallions, and freshly chopped dill to the bowl. Pour the dressing over top. Use a large spoon or spatula to gently toss everything together, making sure each potato slice gets coated.
- Chill and Serve:
- Cover the bowl and chill in the refrigerator for at least one hour. This melds the flavors and firms up the potatoes. Serve right from the fridge or let it come closer to room temperature if you like. The salad tastes even better the next day.
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My favorite part is always stirring in the tender, bright green dill—it brings a hit of aroma that reminds me of my grandmother’s summer garden.
Storage Tips
This salad keeps extremely well in the refrigerator for up to four days. Seal it tightly in a glass or plastic container and give it a gentle toss before serving again. The flavors continue to build, so a day-old bowl often tastes even better. Avoid freezing since potatoes tend to become watery when thawed.
Ingredient Substitutions
If you cannot find baby potatoes, try slicing thin-skinned Yukon Golds. Fresh basil or tarragon make great alternatives if you do not have dill. For even more crunch, try adding sliced radishes. The dressing welcomes white wine vinegar if you do not have rice wine vinegar on hand. Cider vinegar adds a softer tang compared to plain white vinegar.
Serving Suggestions
This salad shines alongside grilled fish, roast chicken, or anything hot off the barbecue. It also pairs well with a crusty baguette for a picnic lunch. For gatherings, double the recipe and set out with other summery sides like tomato salad or green beans.
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This fresh, colorful salad will become a summer staple in your kitchen!
Frequently Asked Questions
- → Can I use different types of potatoes?
Yes, red, yellow, or a combination of baby potatoes all work well in this salad, offering a creamy texture and mild flavor.
- → Is it possible to use frozen or canned corn?
Absolutely. While fresh corn gives the best sweetness and crunch, frozen or canned corn can be used for convenience. Just make sure to drain and thaw before adding.
- → How long should the salad chill before serving?
Allow the salad to chill for at least 1 hour in the refrigerator so the flavors blend well, though it can be served up to 4 days after preparation.
- → What pairs well with this salad?
This dish is a perfect side for grilled meats, fish, or as part of a summer picnic spread with crusty bread and cheeses.
- → Can I substitute herbs for dill?
Chopped parsley, tarragon, or chives also complement the flavors if dill isn’t available or preferred.