Salad Dieppoise Recipe
Ingredients
| Small Firm Potatoes - 1 lb/500 g | ||
| Vinaigrette dressing | 2 Fluid Ounce, made | |
| Mayonnaise | 6 Fluid Ounce | |
| Mussels - 4 lb/2 kg, cleaned, cooked and shelled | ||
| Celery - 5-6 stalks, very finely diced, with their leaves | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. In a pan of cold salted water, place unpeeled potatoes. Cover and boil.
2. Simmer for about 20 minutes or until tender.
3. Drain and peel after a while.
MAKING
4. Slice the potatoes into 1/2 in/1 cm slices.
5. Mix the slices gently with vinaigrette quickly. The potatoes will absorb the dressing properly while they are still warm.
6. Add mayonnaise with mussels and celery, once the potatoes cool.
SERVING
7. Add desired seasoning.
8. Transfer to a bowl and garnish with celery tops before serving.
1. In a pan of cold salted water, place unpeeled potatoes. Cover and boil.
2. Simmer for about 20 minutes or until tender.
3. Drain and peel after a while.
MAKING
4. Slice the potatoes into 1/2 in/1 cm slices.
5. Mix the slices gently with vinaigrette quickly. The potatoes will absorb the dressing properly while they are still warm.
6. Add mayonnaise with mussels and celery, once the potatoes cool.
SERVING
7. Add desired seasoning.
8. Transfer to a bowl and garnish with celery tops before serving.
Chef
