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Few things feel as much like summer as this French-inspired potato mix. It’s stuffed with sweet corn and loads of dill, all soaked in a zesty mustard dressing. It’s my top pick for park hangs and backyard get-togethers since it’s mayo-free and keeps its fresh snap, even when it’s hot out.
I came up with this potato dish for a friends picnic and it vanished so fast I barely got a taste. Now, it’s at the top of my list every summer, without fail.
Brightest Ingredients
- Extra virgin olive oil: Lends smooth, fruity richness Pick out one that’s got good balance
- Rice wine vinegar: Mellow tanginess Blends gently with the sharper vinegar
- Garlic, minced: Gives the bite some spicy depth Fresh cloves make a big difference
- Stone ground mustard: Punches up the flavor with extra zip Choose a jar with those chunky seeds
- Fresh dill: Chopped finely for that signature aroma Skip dried dill and grab fresh
- Sliced scallions: Mild onion flavor and a green crunch Go for crisp, fresh stalks
- Cooked corn kernels: Sweet and snappy, the heart of summer Go with cobs if they’re in season
- Apple cider vinegar: Bright boost and light pucker Choose raw, unfiltered for an edge
- Celtic salt and black pepper: Make these the seasoning stars Quality salt makes a difference
- Baby potatoes: Pick reds, yellows, or mix it up Grab the tiniest spuds for that creamy texture
Simple Steps to Make It
- Combine and Chill:
- Pour all that awesome dressing over the potatoes, mix gently so they don’t fall apart. Try a bite, toss in more salt or pepper if you want. Pop it in the fridge at least an hour to let the flavors really get cozy.
- Add the Crunch and Herbs:
- Scoop in the cooked corn, scallions, and a handful of dill while the potatoes are still warm. The heat helps the mix come together just right.
- Dress the Potatoes:
- Drain the cooked potatoes fast and rinse under cold water so they don’t overdo it. Dry them off, then drop into a big serving bowl. Sprinkle on more salt, black pepper, and a dash more apple cider vinegar to punch up the flavor.
- Prepare the Dressing:
- While those potatoes bubble away, stir together the mustard, garlic, both vinegars, salt and pepper in a separate bowl. Whisk it up, then slowly pour in the olive oil as you keep whisking until everything’s thick and creamy so each bite tastes great.
- Cook the Potatoes:
- Dump the sliced potatoes in a big pot, cover with cool water, and toss in a solid pinch of salt. Boil hard, then turn it down a bit and simmer. After about ten to thirteen minutes, check them with a fork—they should be tender but not mushy.
- Prep the Potatoes:
- Give baby potatoes a good rinse, scrub, then slice into quarter-inch rounds. Cutting them all the same keeps things cooking even and gives the perfect texture for soaking in that dressing.
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If I had to pick one herb for this dish, I’d go dill every time. The first time I mixed it with mustard and potatoes, I couldn’t believe the difference—it totally made me think of fun family meals with giant bowls passed around the table.
How to Store Leftovers
Just pop any extras into a sealed container and stash in the fridge. You’ll get about four days before things go a bit soggy. Skip the freezer, though—the potatoes and corn just won’t hold up after thawing. Right before you eat, try a splash of extra vinegar to wake it up.
Swap Options
No dill? Use chives or parsley—your salad, your call. If you’re craving heat, a pinch of red pepper flakes does the trick. Need a vinegar sub? White wine vinegar is a fine last-minute swap for rice wine vinegar.
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How to Serve It Up
Chill well and serve next to grilled veggies or fish at your barbecue. It’s also a great make-ahead lunch when you add leafy greens or a couple hard boiled eggs. Want to impress? Toss on some more fresh herbs or sliced radishes before setting it out.
Background and Meaning
Traditionally, French potato salads skip mayo and let olive oil and vinegar do the talking, really showing off what’s fresh. This spin adds that bit of American summer with sweet corn for extra pop and color.
Frequently Asked Questions
- → Can I use different types of potatoes?
Sure thing! Waxy baby potatoes—like red or yellow—are best since they stay together after cooking.
- → Can fresh or frozen corn be used?
Totally fine to use either. Just simmer and cool first, then add to your mix.
- → How far in advance can I prepare it?
Pop it in the fridge for an hour to chill before eating. Make it the night before if you want—works great.
- → Can I substitute the mustard?
Stone ground adds bite, but Dijon is just as good if you have it handy.
- → How should leftovers be stored?
Just cover and stash in the fridge—good for up to four days. Skip freezing though.
- → Is it suitable for outdoor events?
Absolutely! Stays tasty chilled or just sitting out, so it's great for park days or grill parties.