French Garden Potato Salad
A light, herbaceous take on a staple side dish with fresh dill, shaved sweet corn and green onions
Ingredients
For the salad:
- 1½ lbs baby red potatoes
- ⅓ cup dill pickle juice
- 1 ear of shaved sweet corn
- ½ red onion finely minced
- ½ cup scallion onions sliced
- 1 sprig of fresh dill chopped
For the dressing:
- 3 tbsp mayonnaise
- 1½ tbsp red wine vinegar
- 2½ tsp stone ground mustard
- 2 cloves minced garlic
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Slice potatoes into 1/4” slices, add to a pot of salted water and bring to a boil. Reduce heat to medium high (simmering) and let cook for 10-13 mins, until fork tender.
- Strain and add to a large bowl. While still warm, Pour dill pickle juice over potatoes and add 1/4 of the boiled potatoes to a separate small bowl. Mash small bowl of potatoes with a potato masher and set aside.
- Prepare dressing by combing all ingredients into a small bowl and whisking to combine.
- Slice the scallions, mince the onion, shave the sweet corn off the cob & chop the fresh dill. Add to the bowl of potatoes, and return small bowl of now mashed potatoes to the bowl — drizzle with dressing. Toss to coat and season with salt and pepper to taste.