Potato, Asparagus And Mussel Salad

Name: Potato, Asparagus And Mussel Salad
Total time: 20 min
Yield: Six to eight servings
Ingredients: 2 pounds red potatoes, scrubbed; 1/4 tablespoon coarse or kosher salt; 3 large shallots, peeled and finely chopped; 3/4 cup flat-leaf parsley, coarse stems removed and finely chopped; 2 tablespoons red-wine vinegar; 1 cup mayonnaise; 1 tablespoon Dijon mustard; 3 tablespoons small capers, drained; Salt and freshly ground black pepper to taste; 3 pounds mussels, steamed and shelled (about 1 pound of mussel meat); 3/4 pound thin asparagus, cleaned, steamed until crisp-tender and cut into 1-inch pieces; Chopped parsley, for garnish

By Joanna Pruess

Updated March 10, 2023

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; COOL COMFORT

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Ingredients

Yield:Six to eight servings

2pounds red potatoes, scrubbed
¼tablespoon coarse or kosher salt
3large shallots, peeled and finely chopped
¾cup flat-leaf parsley, coarse stems removed and finely chopped
2tablespoons red-wine vinegar
1cup mayonnaise
1tablespoon Dijon mustard
3tablespoons small capers, drained
Salt and freshly ground black pepper to taste
3pounds mussels, steamed and shelled (about 1 pound of mussel meat)
¾pound thin asparagus, cleaned, steamed until crisp-tender and cut into 1-inch pieces
Chopped parsley, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Place the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then add salt. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes. Drain and let them cool.
Step 2
Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well. Fold in the capers and season with salt and pepper.
Step 3
Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing. Turn several times to mix well. Just before serving, add the mussels, asparagus and remaining dressing and toss again. Garnish with chopped parsley.