Potato, Asparagus And Mussel Salad

2 pounds red potatoes, scrubbed
¼ tablespoon coarse or kosher salt
3 large shallots, peeled and finely chopped
¾ cup flat-leaf parsley, coarse stems removed and finely chopped
2 tablespoons red-wine vinegar
1 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons small capers, drained
Salt and freshly ground black pepper to taste
3 pounds mussels, steamed and shelled (about 1 pound of mussel meat)
¾ pound thin asparagus, cleaned, steamed until crisp-tender and cut into 1-inch pieces
Chopped parsley, for garnish

Nutritional Information
- Nutritional analysis per serving (6 servings)
  613 calories; 35 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 32 grams protein; 78 milligrams cholesterol; 1327 milligrams sodium

Six to eight servings

Place the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then add salt. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes. Drain and let them cool.
Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well. Fold in the capers and season with salt and pepper.
Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing. Turn several times to mix well. Just before serving, add the mussels, asparagus and remaining dressing and toss again. Garnish with chopped parsley.

20 minutes