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French-Style Summer Potato Salad with Corn Recipe

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4 from 60 reviews

This French-Style Summer Potato Salad with Corn is a vibrant and refreshing dish perfect for warm weather gatherings. Featuring tender baby potatoes, sweet corn, fresh scallions, and aromatic dill, all tossed in a tangy stone ground mustard and vinegar dressing, this salad offers a beautiful balance of flavors and textures. It can be served chilled or at room temperature, making it a versatile side dish for picnics, barbecues, or casual meals.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Potatoes and Vegetables

  • 2 pounds baby potatoes (red, yellow or combination)
  • Celtic salt and black pepper, to taste
  • 1 1/4 cups cooked corn kernels (from 1 large ear of corn)
  • 1/2 cup sliced scallions
  • 1/2 cup fresh dill, chopped
  • 1 tablespoon apple cider vinegar

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

  1. Prepare the Potatoes: Rinse and scrub the baby potatoes thoroughly. Slice them into 1/4-inch thick slices. Place the sliced potatoes in a large saucepan and cover with cold water. Add salt to the water and bring it to a boil. Once boiling, reduce heat to medium/high and cook for 10-13 minutes, or until the potatoes are easily pierced with a knife.
  2. Make the Dressing: While the potatoes are cooking, prepare the dressing by combining stone ground mustard, minced garlic, Celtic sea salt, fresh black pepper, rice wine vinegar, and apple cider vinegar in a mixing bowl. Whisk the ingredients together, then slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing.
  3. Drain and Season Potatoes: Once the potatoes are cooked, drain them and rinse with cold water to cool. Pat dry if needed. Transfer the potatoes to a large serving bowl. Season with additional salt, black pepper, and 1 tablespoon of apple cider vinegar.
  4. Add Vegetables: To the bowl, add cooked corn kernels, sliced scallions, and chopped fresh dill. Mix these ingredients gently with the potatoes.
  5. Combine with Dressing: Pour the prepared dressing over the potato mixture. Toss everything together to ensure all ingredients are well coated. Taste and adjust salt and pepper as needed.
  6. Chill and Serve: Cover the potato salad and chill it in the refrigerator for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days; avoid freezing.

Notes

  • Use baby potatoes for the best texture and flavor; slicing into thin pieces helps them absorb the dressing better.
  • Cooking potatoes until easily pierced ensures they are tender but not mushy.
  • The dressing should be emulsified properly to coat the potatoes evenly.
  • The salad tastes best after chilling for at least an hour to allow the flavors to develop.
  • This salad does not freeze well; store leftovers in the fridge and consume within 4 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/french-style-summer-potato-salad-with-corn-recipe/