Mussel & Potato Salad
Learn about how to make delicious Mussel & Potato Salad from Sonoma County Cook Michele Anna Jordan. Click for instructions on how to make this tasty dish!
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Cooking tools:
- Pepper mill
Ingredients
- 2 pounds small new potatoes, scrubbed & sliced into 1/8 inch rounds
- Kosher salt
- Juice of 1 lemon, plus more to taste
- ⅓ cup extra virgin olive oil
- Black pepper in a mill
- 1 small red onion, cut into small dice
- 2 garlic cloves, minced
- 2 teaspoons best-quality white wine vinegar
- ½ cup chopped fresh Italian parsley leaves
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