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Zeelander mussel & potato salad


  • Put the wine and mussels in a wok (or large, deep heavy-bottomed pan). Cover and cook, removing the mussels as they open and discarding any that don’t. Shell and set aside.
  • At the same time, cook the potatoes in a pot of lightly salted, boiling water until just tender. Drain and cube, when cool enough to handle.
  • To make the dressing, combine the mayonnaise with the sour cream, mustard, salt, pepper and vinegar. Taste for seasoning and set aside.
  • When ready to serve, toss the potatoes, spring onions and mussels with dressing to taste.
  • Serve with a sprinkling of chives.


  • a good splash of dry white wine
  • ¾ kg mussels, cleaned & debearded
  • 750 gm waxy baby potatoes, peeled
  • sea salt & freshly ground pepper
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 1-2 tspn Dijon mustard
  • 1 tbsp white wine vinegar
  • 3-4 spring (green) onions, finely chopped
  • 2 tbsp snipped fresh chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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