Potato Salad With Mussels Recipe
Ingredients
1 tsp (5 ml) curry powder
1 tsp (5 ml) sugar
4 tbsp (60 ml) wine vinegar
1/2 cup (125 ml) olive oil
1/2 tsp (2 ml) lemon juice
1 tbsp (15 ml) chopped parsley
1 garlic clove, smashed and chopped
1 bunch asparagus tips, cooked
4 potatoes, cooked in jackets and still hot
2 hard-boiled eggs, quartered
1 1/2 cups (375 ml) marinated mussels, drained
2 tbsp (30 ml) chopped sweet pimento
Few blanched snow pea pods
Salt and pepper
Directions
Mix curry, sugar, wine vinegar, oil, salt and pepper together in bowl.
Whisk until completely incorporated.
Blend in lemon juice, parsley and garlic; set dressing aside.
Place cooked asparagus in large salad bowl.
Peel hot potatoes and cut into large cubes.
Add to bowl along with remaining ingredients.
Whisk dressing again and pour over salad.
Whisk until completely incorporated.
Blend in lemon juice, parsley and garlic; set dressing aside.
Place cooked asparagus in large salad bowl.
Peel hot potatoes and cut into large cubes.
Add to bowl along with remaining ingredients.
Whisk dressing again and pour over salad.
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