French-Style Summer Potato Corn (Print Version)

# Ingredients:

→ Salad

01 - A handful of fresh dill, chopped up (about 60 ml)
02 - About 60 ml of scallions, sliced thin
03 - 310 ml of cooked corn off the cob (one big corn should do it)
04 - A splash of apple cider vinegar, around 1 tablespoon (15 ml)
05 - Black pepper, freshly cracked, put as much as you like
06 - Celtic sea salt, add to your taste
07 - 900 g of small red or yellow potatoes, or both

→ Dressing

08 - 45 ml extra virgin olive oil
09 - 15 ml apple cider vinegar
10 - 45 ml rice wine vinegar
11 - More black pepper, sprinkle to taste
12 - 1.25 ml Celtic sea salt
13 - 3 garlic cloves, chopped up real fine
14 - 37 ml hearty stone ground mustard

# Instructions:

01 - Let it hang out in the fridge for at least an hour. This way, the flavors really settle in. When you're ready, serve it nice and cold—or just let it warm up a bit before digging in. Any leftovers? Keep covered in the fridge for up to four days.
02 - Drizzle that mustard dressing all over everything. Gently stir so all bits get coated. Have a taste and see if it needs a little more salt or some pepper.
03 - After the potatoes are cool, throw them in a big bowl. Season with salt, a bit more black pepper, and pour over a splash of apple cider vinegar. Add in your corn, scallions, and all that dill.
04 - Pour the stone ground mustard, chopped garlic, sea salt, black pepper, rice wine vinegar, and apple cider vinegar into a bowl. Mix them up with a whisk. Slowly add olive oil as you whisk, so it all comes together smoothly.
05 - Scrub those baby potatoes well. Slice them into round, thin pieces—go for about 6 mm thick. Pop into a big pot, cover with cool water, and salt it up. Bring to a boil, drop the heat to medium-high, and cook for 10-13 minutes until you can poke them easily. Pour off the water and give the potatoes a quick rinse under cold water. Let them air dry so they don’t get soggy.

# Notes:

01 - Letting everything chill together for an hour or even more makes it taste way better.
02 - Don’t want corn? Skip it—everything else still tastes bright.
03 - Freezing isn’t a good idea here. The potatoes just don’t stay nice after that.

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