Mussel and Potato Salad

Name: Mussel and Potato Salad
Yield: makes 4 servings
Ingredients: 2 pounds mussels, well washed and debearded; 2 pounds waxy potatoes, cut into 1/2-inch cubes; 1/2 cup dry white wine or water; 1/2 cup chopped shallot or red onion; 1/2 cup extra virgin olive oil, or more to taste; 1/2 cup balsamic or sherry vinegar; Salt and freshly ground black pepper; 1/2 cup chopped fresh parsley, dill, chives, or a combination

December 20, 2011

For potato salads, my dressing of choice is usually a simple vinaigrette—here no more than oil and vinegar—augmented by a handful each of chopped shallots for crunch and flavor and parsley for color and freshness. The result is a great summer dish, good-looking and good tasting. As it stands, this is a potato salad with mussels; if you like, you can increase the amount of mussels, by as much as double, giving each component equal weight.

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