Potato, Asparagus And Mussel Salad Recipe

Name: Potato, Asparagus And Mussel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Place the potatoes in a large pot and cover with water.
2
Bring the water to a boil over high heat, then add salt.
3
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.
4
Drain and let them cool.
5
Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well.
6
Fold in the capers and season with salt and pepper.
7
Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing.
8
Turn several times to mix well.
9
Just before serving, add the mussels, asparagus and remaining dressing and toss again.
10
Garnish with chopped parsley.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Potato, Asparagus And Mussel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato, Asparagus And Mussel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions