Potato salad with mussels, crème fraîche, tarragon and gherkin
|300 gr of Prins & Dingemanse cooked mussels||4 radishes, finely sliced|
|1 kg of small potatoes in the skin, halved or quartered||1 red onion, cut in thin rings|
|3 tablespoons crème fraîche||Small bunch of tarragon, finely chopped|
|3 tablespoons of white wine vinegar||Salt and pepper|
|2 tablespoons of capers, coarsely chopped||Extra virgin olive oil|
|10 gherkins, sliced||Optional: a few sprigs of dill to garnish|
You can come up with as many variations on a potato salad as you like. In this variation we use cooked mussels and a number of fresh pickled flavours, such as crème fraîche, capers and gherkins. They go well with the aniseed flavour of the tarragon. If you prefer a hot-cold salad, add the crème fraîche immediately after you have poured off the water from the potatoes. Recommended for the colder months of the year!
Boil the potatoes with a good pinch of salt for 8 minutes until done. They should not be too soft. Mix the crème fraîche with the white wine vinegar. Add the capers and the gherkin. Drain the potatoes and leave to cool briefly. Add the crème fraîche mixture. Finally add the radishes, red onion, the larger part of the tarragon and the cooked mussels. Add salt and pepper to taste. Drizzle the salad with extra virgin olive oil and garnish with dill and tarragon leaves.
- Freshly cooked mussel meat