French-Style Summer Potato Salad with Corn and Dill (Easy 33-Min Recipe)
Baby potatoes, fresh corn, scallions, and dill tossed in tangy mustard vinaigrette for a vibrant summer dish.
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Cooking tools:
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Whisk
- Serving bowl
- Spoon
- Spatula
- Measuring spoon
- Airtight container
- Refrigerator
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 1/4 milliliters Celtic sea salt
- 45 milliliters rice wine vinegar
- 15 milliliters apple cider vinegar
- 45 milliliters extra virgin olive oil
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