French Style Summer Potato Salad with Corn: Introducing a delicious summertime meal that will wow at any gathering: a potato and corn salad with a French flair. This dish is a great addition to your summer meal since it combines the strong flavours of baby potatoes with the sweetness of fresh corn and a spicy mustard dressing. With each mouthful of this colourful and revitalising salad, savour a little piece of France.
Ingredients For French Style Summer Potato Salad with Corn:
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 For French Style Summer Potato Salad with Corn:
- To get the potatoes ready, start by giving the newborn potatoes a good wash. Pour the salted water into a big saucepan and bring it to a rolling boil over high heat.
- Simmer for 15 to 20 minutes, or until the potatoes are soft when probed with a fork.
- After draining, let the potatoes cool a little. Cut them into bite-sized pieces when they’ve cooled.
- Prepare the corn: Boil the corn in water for 5 to 7 minutes, or until the kernels are soft, while the potatoes are cooling. The maize may also be grilled, which adds a deep, smokey flavour.
- After the corn is cooked, let it cool a little before removing the kernels from the cob.
- Put the salad together: Put the corn kernels and boiled potatoes in a big basin. Add the freshly chopped dill and the cut scallions.
- Get the dressing ready: Whisk together the extra virgin olive oil, rice wine vinegar, apple cider vinegar, fresh black pepper, chopped garlic, Celtic sea salt, and stone-ground mustard in a separate small bowl. Until the dressing is well emulsified, whisk.
- Combine and season: Cover the potato and corn mixture with the dressing. Gently stir everything together to spread the dressing evenly.
If necessary, add more salt and pepper to taste and adjust the seasoning. - Before serving, chill: To let the flavours combine, cover the salad and place it in the refrigerator for at least an hour. You may serve it cold or warm.
In conclusion: A tasty and adaptable complement to any summer dinner, this potato and corn salad has French influences. Sweet corn, soft potatoes and a zesty mustard dressing combine to provide a filling and revitalising meal. This salad will quickly become a favourite and is great for picnics, grilling, or serving as a side dish at your next dinner party. With this tasty and simple dish, savour the flavour of summer.