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Warm days call for this French-inspired potato mix, packed with bright corn and a hit of dill, all tossed in a tangy mustard dressing. This zingy mix is the one I keep coming back to for cookouts and picnics because it holds up great, skips the mayo, and highlights the best things at the market.
This potato mix was my secret weapon at a park lunch, and everyone fought for seconds. Now, every summer it’s at the top of my to-make list.
Irresistible Ingredients
- Extra virgin olive oil: Rich mouthfeel, smooths everything out Go for a fruity one if you can
- Rice wine vinegar: Gentle tartness Makes the dressing more interesting
- Garlic, minced: Gives a little punch Fresh really wakes up the flavor
- Stone ground mustard: Adds zing if you get a type with visible seeds it adds texture
- Fresh dill: Toss in plenty for a blast of fragrance Always stick to fresh, not dried
- Sliced scallions: Mild bite and a clean finish Pick perky green ones
- Cooked corn kernels: Crunchy and sweet, the taste of summer Fresh cobs if you get them
- Apple cider vinegar: Adds tangy notes Try raw unfiltered if you spot it
- Celtic salt and black pepper: Top notch salt brings out the best in everything
- Baby potatoes: Mix red and yellow for pretty plates Small ones give creamiest texture
Simple How-To
- Combine and Chill:
- Drizzle the dressing over everything and carefully mix so the potatoes stay together. Give it a taste and bump up the salt or pepper if you feel like it. Chill for at least an hour to let the flavors cozy up.
- Add the Crunch and Herbs:
- Toss cooked corn, chopped dill, and scallions into the warm potato mix. The warmth really helps all the flavors become friends fast.
- Dress the Potatoes:
- Right after draining, shock the potatoes with cold water. Pat dry, pile in a big bowl, and season with extra salt, pepper, and even more cider vinegar if you like. This flavors the potatoes from the inside out.
- Prepare the Dressing:
- Mix mustard, fresh garlic, salt, pepper, apple cider vinegar, and rice wine vinegar in a bowl. Whisk well, then slowly add olive oil, mixing fast so it gets creamy. This makes sure the salad is well coated.
- Cook the Potatoes:
- Give sliced potatoes a cold water bath in a big pot, then hit them with a big pinch of salt. Boil hard, then lower the heat and let them go for ten to thirteen minutes. They’re done when soft but still holding their shape.
- Prep the Potatoes:
- Wash the baby potatoes well and cut into quarter inch circles. Keeping them the same size makes sure each one cooks just right and soaks up the dressing.
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Dill’s my hands-down favorite for this. The first time I mixed it with potatoes and that spicy mustard, the flavor just popped—reminded me of big family gatherings and traditional European potato bowls.
Awesome Storage
Pop leftovers into something with a tight lid and shove it in the fridge. It’ll taste great up to four days. Don’t freeze! Potatoes and corn get weird and mushy after. To perk it back up the next day, pour over a little more vinegar before eating.
Easy Swaps
If you’re out of dill, chives or parsley work too and keep things fresh. Wanna crank up the heat? Toss in a shake of crushed red pepper. Out of rice wine vinegar? White wine vinegar can sub in just fine.
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Ideas for Serving
Chill and serve with grilled veggies or fish at your next cookout. It’s also awesome as a grab-and-go lunch with hard-boiled eggs or a pile of greens. Dress it up more with extra herbs or radish slices right on top.
Backstory and Traditions
Typical French potato creations skip the mayo, using good oil and vinegar to put the spotlight on all that seasonal produce. This take mixes in the classic American love of sweet corn for more crunch and color.
Frequently Asked Questions
- → Can I use different types of potatoes?
Absolutely. Red, yellow, or a combo of little potatoes all work. Just make sure they're the waxy kind so they don't fall apart.
- → Can fresh or frozen corn be used?
For sure! Either fresh-off-the-cob or frozen corn works. Just cook and let it cool before tossing in.
- → How far in advance can I prepare it?
Let it chill for at least an hour to taste best. You can totally make it a day before you need it.
- → Can I substitute the mustard?
Go with stone ground for a little texture, but Dijon works fine too if that's all you've got.
- → How should leftovers be stored?
Just pop leftovers in a sealed bowl in your fridge, and they're good for about four days. Don't try freezing it, though.
- → Is it suitable for outdoor events?
Definitely! It stays tasty cold or room temp, so take it to any picnic or party.