Potato, Asparagus And Mussel Salad
Updated March 9, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds red potatoes, scrubbed
¼ tablespoon coarse or kosher salt
3 large shallots, peeled and finely chopped
¾ 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)
¾ pound thin asparagus, cleaned, steamed until crisp-tender and cut into 1-inch pieces
Chopped parsley, for garnish
Nutritional analysis per serving (6 to 8 servings)
33 grams carbs; 59 milligrams cholesterol; 464 calories; 7 grams monosaturated fat; 15 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 5 grams fiber; 939 milligrams sodium; 25 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes