This refreshing Smoked Mussels & Potato Salad is a perfect summer side dish. Featuring the unique smoky flavor of Limfjord Mussels - Smoked over beech wood, this salad is a delightful combination of textures and flavors. It's easy to make and perfect for picnics or potlucks.
Ingredients:
- 1 Tin of Fangst Limfjord Mussels - Smoked over beech wood, drained
- 500g small red potatoes, cooked and quartered
- 1/2 cup (75ml) chopped fresh dill
- 1/4 cup (37.5ml) chopped fresh parsley
- 1/4 cup (37.5ml) chopped red onion
- 1/4 cup (60ml) mayonnaise
- 2 tablespoons (30ml) Dijon mustard
- 1 tablespoon (15ml) white wine vinegar
- 1 tablespoon (15ml) olive oil
- Salt and freshly ground black pepper to taste
Instructions:
- Combine ingredients: In a large bowl, combine the cooked potatoes, smoked mussels, dill, parsley, and red onion.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, and olive oil. Season with salt and pepper to taste.
- Toss to coat: Pour the dressing over the potato and mussel mixture and toss gently to coat all ingredients evenly.
- Chill and serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips & Variations:
- Add some crunch: Top the salad with toasted walnuts or chopped celery for added texture.
- Spice it up: Add a pinch of red pepper flakes for a bit of heat.
- Make it creamy: Add a dollop of sour cream or Greek yogurt to the dressing for a richer flavor.
- Use different herbs: Experiment with other fresh herbs like chives, tarragon, or chervil.
- Serve with crusty bread: This salad makes a perfect accompaniment to crusty bread or crackers.
Enjoy!
Note: Always remember to follow the safe handling and storage instructions on the can of mussels.
