Potato, Asparagus And Mussel Salad
Updated March 10, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
Nutritional analysis per serving (8 servings)
464 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 15 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 25 grams protein; 939 milligrams sodium
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