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.

No additional tips available.

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

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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.

Potato, Asparagus And Mussel Salad

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