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Super summer salads

If you’re tired of standing over a hot grill in the summer heat, try serving up some cold salads at your next gathering. Columnist and author of “The Minimalist Cooks Dinner,” Mark Bittman shares some savory recipes for super summer salads. Check them out below.MUSSEL AND POTATO SALADMark BittmanYield: 4 servingsTotal time: 45 minutesCombine the mussels, potatoes, and wine or water in a broa
/ Source: msnbc.com

If you’re tired of standing over a hot grill in the summer heat, try serving up some cold salads at your next gathering. Columnist and author of “The Minimalist Cooks Dinner,” Mark Bittman shares some savory recipes for super summer salads. Check them out below.

MUSSEL AND POTATO SALADMark Bittman

Yield: 4 servings

Total time: 45 minutes

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 five minutes or so and then every couple of minutes. When the mussels are done, use a tongs or slotted spoon to remove them to a plate; leave the potatoes in the skillet and recover.

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 shallots, oil, vinegar, salt and pepper. Taste and adjust seasoning as necessary.

Serve immediately, an hour or two later, or cold, stirring in the herb(s) at the last moment.

912383460484325486049760499mussels3pound3 pounds mussels, washed and de-beardedwaxy potatoes2pound2 pounds waxy (“new”) potatoes, cut into half-inch cubesdry white wine or water1cup1 cup dry white wine or waterchopped shallots or red onion0.5cup1/2 cup chopped shallots or red onionextra virgin olive oil0.5cup1/2 cup extra virgin olive oil, or morebalsamic or sherry vinegar0.25cup1/4 cup balsamic or sherry vinegarSalt and pepperchopped parsley0.5cup1/2 cup chopped parsley, dill, chives, or a combination



Recipes courtesy of Mark Bittman.