French-Style Summer Potato Salad (Print Version)
# Ingredients:
→ Salad
01 -
900 grams baby potatoes (red, yellow, or mixed), sliced into 6mm rounds
02 -
Celtic sea salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
15 milliliters apple cider vinegar, plus 15 milliliters for seasoning
05 -
310 milliliters cooked corn kernels (from 1 large ear of corn)
06 -
60 milliliters scallions, sliced
07 -
60 milliliters fresh dill, chopped
→ Dressing
08 -
37 milliliters stone ground mustard
09 -
3 garlic cloves, finely minced
10 -
1.25 milliliters Celtic sea salt
11 -
Freshly ground black pepper, to taste
12 -
45 milliliters rice wine vinegar
13 -
15 milliliters apple cider vinegar
14 -
45 milliliters extra virgin olive oil
# Instructions:
01 -
Rinse and scrub potatoes thoroughly. Slice into 6mm rounds. Place in a large saucepan, cover completely with cold water, and add a generous pinch of salt. Bring to a boil over high heat, reduce to medium-high, and cook for 10–13 minutes, or until potatoes are just tender.
02 -
In a mixing bowl, whisk together stone ground mustard, minced garlic, Celtic sea salt, black pepper, rice wine vinegar, and apple cider vinegar. Slowly stream in the olive oil while whisking to create a smooth emulsion.
03 -
Drain cooked potatoes and rinse briefly with cold water to halt cooking. Pat dry or allow to air-dry. Transfer potatoes to a large serving bowl. Season lightly with salt, black pepper, and sprinkle with 15 milliliters apple cider vinegar.
04 -
Add cooked corn kernels, sliced scallions, and chopped dill to the bowl with potatoes.
05 -
Drizzle the prepared dressing over the salad. Gently toss to coat evenly. Taste and adjust salt and black pepper as desired.
06 -
Cover and refrigerate for at least 1 hour so flavors develop. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
# Notes:
01 -
Letting the salad chill ensures the flavors meld for optimal taste and texture.