Provided by Joanna Pruess
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 20m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 930 milligrams, Sugar 5 grams, TransFat 0 grams
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