French-Style Summer Potato Salad with Corn and Dill - Recipe By Me

Ingredients

• 900 grams baby potatoes (red, yellow, or mixed), sliced into 6mm rounds
• Celtic sea salt, to taste
• Freshly ground black pepper, to taste
• 15 milliliters apple cider vinegar, plus 15 milliliters for seasoning
• 310 milliliters cooked corn kernels (from 1 large ear of corn)
• 60 milliliters scallions, sliced
• 60 milliliters fresh dill, chopped
• 37 milliliters stone ground mustard
• 3 garlic cloves, finely minced
• 1.25 milliliters Celtic sea salt
• 45 milliliters rice wine vinegar
• 15 milliliters apple cider vinegar
• 45 milliliters extra virgin olive oil