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Mussel & Potato Salad

Mussel & Potato Salad

Yields 4 Servings
occasions
Lunch, Dinner
dairy ingredients
Buttermilk, Yogurt
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Mussel & Potato Salad

INGREDIENTS

Ranch dressing:

Salad:

DIRECTIONS

Ranch dressing:

1
Put the very finely diced onion into a bowl of iced water for 10 minutes, then drain.
2
Mix all the ingredients together in a jar and combine through stirring and shaking.

Salad:

3
Wash the potatoes, and steam until just soft.
4
In another large saucepan, heat the wine, cider or kombucha and tip in your mussels. When the mussels open, remove from the heat and strain, reserving the sauce.
5
Toss the cooked, still warm, potatoes in the mussel liquid and ranch dressing. Then, gently toss together the potatoes with mussels.
6
Serve on a platter of salad leaves and herbs, with extra dressing on the side.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ranch dressing:

Salad:

To make the dressing:

1
Put the very finely diced onion into a bowl of iced water for 10 minutes, then drain.
2
Mix all the ingredients together in a jar and combine through stirring and shaking.

To make the salad:

1
Wash the potatoes, and steam until just soft.
2
In another large saucepan, heat the wine, cider or kombucha and tip in your mussels. When the mussels open, remove from the heat and strain, reserving the sauce.
3
Toss the cooked, still warm, potatoes in the mussel liquid and ranch dressing. Then, gently toss together the potatoes with mussels.
4
Serve on a platter of salad leaves and herbs, with extra dressing on the side.
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