Pickled mussel salad
This potato salad with pickled mussels is a different and flavorful version of the classic potato salad, perfect for surprising with something simple but original.
Ingredients · Servings 4
- 4 medium potatoes
- 2 large carrots
- 2 eggs
- 4 tablespoons of tuna in oil
- 1 large can of pickled mussels
- 8 pickled gherkins
- 1 small can of anchovy-stuffed olives
- Shall
- Water
- 1 egg
- Sunflower oil
- Vinegar
- The liquid from pickled mussels
- White wine vinegar
Method · 45 min
- We wash the potatoes and carrots well. We put a pot of water and salt on the stove. We add the potatoes and carrots and cook them for 40 to 45 minutes.
- In a separate small saucepan, add salted water and the two eggs. Cook for 12 minutes.
- Once the cooking time is complete, peel the potatoes and eggs. In a large bowl, finely chop the potato, eggs, and carrot.
- Finely chop the olives and gherkins and add them to the bowl. Chop some of the mussels and add them as well. Reserve the remaining mussels for garnish.
- We make the mayonnaise using a hand blender. Take a tall, wide glass and place the two eggs inside. Add about two fingers' worth of sunflower oil and salt. Insert the blender and blend for a few seconds without moving it.
- Next, we'll see the mixture emulsify, so we begin whisking from top to bottom to thicken it. Add a thin stream of oil and continue whisking from top to bottom. You can add a splash of vinegar and continue adding oil until you reach the desired thickness.
- We pour the mayonnaise into the bowl with the chopped ingredients for the potato salad. We set aside a little in the blender to continue making mayonnaise with the liquid from the mussels. Then we mix the potato salad well and set it aside.
- Add a little of the mussel liquid to the reserved mayonnaise. Add a little more oil and blend with an immersion blender, using an up-and-down motion.
- To plate: Place a metal ring on a plate and add a portion of potato salad. Drizzle the colored mayonnaise over the top. Garnish with mussels and serve.
The mussels provide a delicious seafood touch, while the escabeche adds that acidic and slightly spiced note that combines wonderfully with the softness of the potato and the rest of the ingredients.
Fresh, creamy and very easy to prepare, it is an ideal recipe to serve as an appetizer, starter or to enjoy at a casual meal, especially during the warmer days.
