Yukon Gold Potato and Mussel Salad
2 pounds Yukon Gold or other boiling potatoes
1 cup dry white wine or bottled clam juice
1 medium onion, chopped
2 cloves garlic
2-3 sprigs each tarragon and parsley
1-1/2 pounds mussels, scrubbed and beards removed
1 medium-small cucumber, peeled, split lengthwise, seeded and thinly sliced
3/4 cup thinly sliced scallions, including green parts
1/2 cup Silver Palate Champagne Mustard Splash
1 tablespoon tarragon vinegar
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
Salt and fresh ground black pepper to taste
Boston lettuce leaves, for garnish
Put potatoes in a large pot of salted water and bring to a boil over high heat. Reduce heat and cook, covered, until just tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel and cut into 3/4-inch cubes. Meanwhile, bring wine or clam juice, onion, garlic and herbs to a boil in a large pot. Add mussels, cover and steam for 5 minutes, shaking once during cooking. Drain, remove mussels from shells and discard unopened mussels. Combine potatoes, mussels, cucumber and scallions in a bowl. Blend Silver Palate Champagne Mustard Splash with vinegar and tarragon leaves. Pour over salad, toss, and season with salt and pepper. Toss again and serve at once. Or cover and refrigerate until chilled. Line plates with lettuce and spoon on salad.