Ingredients
Scale
- 2 pounds baby potatoes (red, yellow or combination)
- Celtic salt and black pepper
- 1 tablespoon apple cider vinegar
- 1 1/4 cups cooked corn kernels (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
- 3 tablespoons rice wine vinegar
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
Instructions
- Rinse and scrub potatoes and slice into 1/4-inch slices. Add to a large saucepan and cover with cold water. Add salt and bring to a boil. Once boiling, reduce heat to medium/high and continue cooking for 10-13 minutes or until the potatoes are easily pierced with a knife. SEE NOTES ABOVE ON COOKING POTATOES.
- While potatoes are cooking, prepare vegetables and dressing. Add mustard, garlic, salt, pepper, rice vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Whisk olive oil in a slow stream to emulsify the oil and vinegar.
- Once the potatoes have finished cooking, drain and rinse with cold water. Once they’re dry, add to a large serving bowl. Season with salt and black pepper and 1 tablespoon apple cider vinegar.
- Add corn, scallions and dill.
- Pour in the dressing and toss to combine. Taste the potato salad and adjust salt and pepper. Chill for 1 hour or longer to let the potatoes soak in more of the flavor of the dressing as it sits.
- Serve chilled, or at room temperature. Store leftovers covered in the refrigerator up to 4 days. Do not freeze.
Notes
*It’s also delicious without the corn.
*Adapted from Minimalist Baker
- Prep Time: 20
- Cook Time: 15
- Category: Salad
- Cuisine: Seasonal, Farm to Table, Vegan, Paleo