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:

1. Combine ingredients: In a large bowl, combine the cooked potatoes, smoked mussels, dill, parsley, and red onion.
2. 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.
3. Toss to coat: Pour the dressing over the potato and mussel mixture and toss gently to coat all ingredients evenly.
4. 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.