Yield: 6 servings
Put your leftover corn on the cob to work in this recipe.
Ingredients:
- 2 lbs. baby red potatoes
- To taste salt and black pepper
- 1 tbsp. apple cider vinegar
- 1 1/4 cups cooked corn kernels, 2 ears
- 1/2 cup sliced scallions
- 1/2 cup fresh dill, chopped
Ingredients for dressing:
- 2 1/2 tbsp. stone ground mustard
- 3 cloves garlic, minced
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 3 tbsp. rice wine vinegar
- 1 tbsp. apple cider vinegar
- 3 tbsp. extra virgin olive oil
Directions:
- Rinse and scrub potatoes; cut into 1/4-inch slices. Add potatoes 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 to 13 minutes or until the potatoes are easily pierced with a fork.
- 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. Dry potatoes and 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.
