Welcome to a delightful summer dish that’s sure to impress at any gathering: a French-inspired potato and corn salad. This recipe marries the robust flavors of baby potatoes with the sweetness of fresh corn and a zesty mustard dressing, making it a perfect addition to your summer menu. Enjoy a taste of France with every bite of this vibrant and refreshing salad.
Ingredients:
- Salad:
- 2 pounds baby potatoes (red, yellow, or a combination)
- Celtic salt and black pepper to taste
- 1 tablespoon apple cider vinegar
- 1 1/4 cups cooked corn kernels (from 1 large ear of corn)
- 1/2 cup sliced scallions
- 1/2 cup fresh dill, chopped
- 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:
- Prepare the Potatoes:
- Begin by washing the baby potatoes thoroughly. Fill a large pot with salted water and set it over high heat until it reaches a rolling boil.
- Cook until the potatoes are tender when pierced with a fork, approximately 15-20 minutes.
- Drain the potatoes and allow them to cool slightly. Once cool, cut them into bite-sized pieces.
- Cook the Corn:
- While the potatoes are cooling, cook the corn by boiling it in water for about 5-7 minutes, or until the kernels are tender. Another option is to grill the corn, giving it a rich, smoky taste.
- Once cooked, allow the corn to cool slightly before cutting the kernels off the cob.
- Assemble the Salad:
- In a large bowl, combine the cooked potatoes and corn kernels. Add the sliced scallions and chopped fresh dill.
- Prepare the Dressing:
- In a separate small bowl, whisk together the stone ground mustard, minced garlic, Celtic sea salt, fresh black pepper, rice wine vinegar, apple cider vinegar, and extra virgin olive oil. Whisk until the dressing is well emulsified.
- Mix and Season:
- Pour the dressing over the potato and corn mixture. Mix everything delicately to evenly distribute the dressing.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill and Serve:
- Cover the salad and refrigerate for at least an hour to allow the flavors to meld. Serve chilled or at room temperature.
Conclusion
This French-inspired potato and corn salad is a versatile and flavorful addition to any summer meal. The combination of tender potatoes, sweet corn, and a tangy mustard dressing creates a dish that is both satisfying and refreshing. Perfect for picnics, barbecues, or as a side dish for your next dinner party, this salad is sure to become a favorite. Enjoy the taste of summer with this delightful and easy-to-make recipe.