Potato and Mussels Salad: A Refreshing Seafood Delight

Cook the Potatoes and Egg:
Start by boiling the potatoes in salted water until they are tender, which typically takes about 15-20 minutes, depending on their size. In the same pot, you can boil the egg. Place the egg in the pot and let it cook for about 10 minutes to ensure it’s hard-boiled.
Once cooked, drain the potatoes and let them cool slightly before dicing them. Peel and chop the hard-boiled egg.
Prepare the Salad Base:
While the potatoes and egg are cooling, prepare your salad base. Wash and chop the lettuce and arrange it in a large salad bowl.
Assemble the Salad:
Add the diced potatoes and sliced black olives to the lettuce. Open the can of pickled mussels and drain the liquid. Gently fold the mussels into the salad to maintain their integrity.
Add the Egg and Season:
Sprinkle the chopped egg over the salad. Add fresh parsley, and season with a pinch of salt. Drizzle extra virgin olive oil over the top to bring all the flavors together.