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Mussel, Potato And Asparagus Salad

Salad.Dominion's picture
Ingredients
  New red potatoes 2 Pound, scrubbed
  Coarse salt/Kosher salt 1⁄4 Teaspoon
  Shallots 3 Large, peeled and finely chopped
  Parsley 3⁄4 Cup (12 tbs), finely chopped
  Red wine vinegar 1 Cup (16 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Dijon style mustard 1 Tablespoon
  Capers 3 Tablespoon, drained (Small)
  Salt To Taste
  Black pepper To Taste, freshly ground
  Mussels 3 Pound, steamed, shelled (About 1 Pound Mussel Flesh)
  Thin asparagus spears 3⁄4 Pound, steamed until crisp-tender, and cut into 1 inch pieces
  Parsley 1 Tablespoon, chopped (For Garnish)
Directions

MAKING
1) In a large saucepot, add the potatoes in the boiling salted water, then simmer on a low heat for 12 to 14 minutes or until the potatoes are tender.
2) Then drain and allow the potatoes to cool.
3) In a medium bowl, mix parsley, shallots, vinegar, mayonnaise and mustard together.
4) Fold in the capers and sprinkle with salt and pepper to taste.
5) In a large bowl, cube and place the potatoes.
6) Then add 3/4 shallot dressing and toss well to coat the potatoes.
7) When ready to serve, add the mussels, asparagus and rest of the shallot dressing in the potato mixture, toss well.

SERVING
8) Sprinkle with the parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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