Sunny French Potato Corn (Print Version)
# Ingredients:
→ Salad
01 -
60 ml fresh dill, chopped up
02 -
60 ml scallions, sliced thin
03 -
310 ml cooked corn, about one large cob
04 -
1 tablespoon (15 ml) apple cider vinegar
05 -
Some freshly cracked black pepper
06 -
A sprinkle of Celtic salt, as much as you need
07 -
900 g of baby potatoes, any blend is fine
→ Dressing
08 -
45 ml extra virgin olive oil
09 -
15 ml apple cider vinegar
10 -
45 ml rice vinegar
11 -
A few twists of black pepper
12 -
1.25 ml Celtic sea salt
13 -
3 garlic cloves, squashed up
14 -
37 ml stone ground mustard
# Instructions:
01 -
Pop the salad in the fridge for at least an hour to help the taste come together. It'll taste awesome chilled or even just at room temp. Put any extras in the fridge with a cover; they'll keep for about four days.
02 -
Drizzle your mustard dressing all over. Stir gently so everything gets a bit. Taste, then toss in more salt and pepper if you think it needs it.
03 -
Toss the cooled spuds in a big bowl. Sprinkle on salt, some black pepper, and a spoon of apple cider vinegar. Next toss in the corn, scallions, and fresh dill.
04 -
Grab a bowl and toss in the mustard, garlic, salt, pepper, rice vinegar, and apple cider vinegar. Pour in olive oil slowly while whisking, and keep going until it all comes together.
05 -
Give the baby potatoes a good rinse and scrub. Cut them into rounds, about half a centimeter thick. Put them in a big pot, cover them with cold water, and add salt. Crank up the heat to boiling, turn it down a little, and let them cook for 10 to 13 minutes. They should be soft enough to poke with a knife easily. Drain them, rinse them with cold water, and leave them to dry off.
# Notes:
01 -
It tastes best if you pop it in the fridge to chill for at least an hour before digging in.
02 -
If corn's not your favorite, skip it. The salad still rocks.
03 -
Don’t freeze leftovers! Freezing ruins the potatoes’ texture.