Peggy Knickerbockers Mussel And Potato Salad Recipes

QUICK POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
• Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

PEGGY KNICKERBOCKER'S MUSSEL AND POTATO SALAD

Steps:

• Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes. Drain, and cut in halves or quarters. Keep warm in a large bowl.
• In a large heavy skillet over medium heat, warm 1 tablespoon of oil. Add garlic, and saute for 2 minutes. Add wine, and bring to a rolling boil. Add mussels and herbes de Provence. Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a bowl. Discard any that did not open.
• Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl. Return juices to the pan, and place over medium-low heat. Simmer until juices are reduced by half. Remove from heat, and whisk in the remaining 3 tablespoons oil.
• Reserve 6 mussels in the shell, and shell the rest. Toss the shelled mussels with the potatoes and reduced pan juices. Sprinkle with the parsley or chervil, chives and pepper flakes. Season with salt and pepper. Arrange the reserved mussels on top. Serve warm.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

MUSSEL AND POTATO SALAD

Steps:

• Combine the mussels, potatoes, and wine or water in a broad, steep-sided skillet or casserole. Cover and turn the heat to high. When steam arises from the top, shake the pan once or twice and turn the heat to medium. Continue to cook until all the mussels open, checking after 5 minutes or so and then every couple of minutes. When the mussels are done, use tongs or a slotted spoon to transfer them to a plate; leave the potatoes in the skillet and re-cover.
• Cook until the potatoes are almost tender, then remove the cover and turn the heat to high, cooking until most of the liquid evaporates and the potatoes are done. By this time, the mussels will be cool enough to remove from their shells; do so, putting them in a large bowl.
• When the potatoes are done, add them to the bowl with the mussels and the shallot, oil, vinegar, salt, and pepper. Taste and adjust the seasoning as necessary. Serve immediately, an hour or two later, or cold, stirring in the herb(s) at the last moment.

MUSSEL AND POTATO SALAD

Steps:

• Place the mussels in a large bowl, cover them with cold water, and rub them against one another to scrape off any residue. Transfer them to another bowl of cold water. Repeat the washing and transferring procedure until there is no evidence of grit or debris.
• Place the mussels in a large pot, and add the wine and 1 cup of water. Cover, and bring to a boil over high heat. Toss the mussels lightly in the pan to reposition them, and cook them for 2 to 3 minutes longer, covered, to allow the mussels to open. Remove those that are open and place them in a bowl while you continue to boil the unopened mussels for 1 to 2 minutes longer to give them another chance to open. Discard any mussels that have not opened at this point. Cooking the mussels, from start to finish, should not take more than 12 to 15 minutes.)
• When the mussels are cool enough to handle, remove them from their shells and discard any of the "beard" that is attached to them. (It resembles dry seaweed.) Place the mussels in a bowl large enough to hold the finished dish.
• Meanwhile, wash the potatoes, place in a large saucepan, cover with cold water, and bring the water to a boil. Then, reduce the heat to low, and boil the potatoes gently, uncovered, until tender, 30 to 40 minutes. Drain, and set them aside until they are cool enough to handle.
• Let the mussel stock settle in the pan for a few minutes, and then pour it slowly into a bowl, leaving behind any sediment. There should be about 4 cups. Add enough water to bring the yield to 6 cups, and reserve for use in the mussel and tomato soup.
• Peel the lukewarm potatoes, and cut them into 1/4-inch slices. Add them to the mussels along with the scallions and garlic. In a small bowl, mix together the salt, pepper, mustard, vinegar and oil, and add to the potatoes and mussels. Toss gently to mix.
• Arrange the salad greens on six plates, and spoon the salad onto the greens, dividing it evenly among the plates. Serve at room temperature.

MUSSEL, POTATO, AND TOMATO SALAD

Steps:

• In a large stockpot or dutch oven combine the mussels, water and bay leaves. Bring to a boil over medium-high heat, cover and cook for 5 to 7 minutes or until the mussels open. Shake the pan occassionally during cooking to redistribute the mussels.
• Using a slotted spoon, remove the mussels that have opened and continue cooking the remaining mussels for 1 to 2 minutes longer.
• Strain the mussel liquid through several layers of dampened cheesecloth and reserve 2 tablespoons of the liquid. When the mussels are cool enough to handle, remove the meat from the shells and reserve. Discard the shells.
• Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, cover, decrease heat to a simmer, and cook 15 to 20 minutes or until the potatoes are tender but not mushy.
• While the potatoes cook, make the salad dressing by whisking together the green onions, dill, mustard, vermouth, white wine vinegar, reserved 2 tablespoons mussel liquid, and olive oil in a small bowl.
• When the potatoes ae done, drain them, cool slightly, and cut in half. Pour on half the dressing and toss gently.
• Place the cherry tomatoes, mussels and remaining dressing in another bowl and toss.
• To serve, divide the spinach leaves among inidividual plates and spoon the mussel mixture in the center of the plate and top with the potato mixture.