Salad with canned mussels

First of all it is necessary to prepare vegetables. Rinse potatoes and carrots under running water. Then put them in a saucepan without cleaning and pour water over them. Put the pan on the stove and bring the water to a boil over medium heat. Then reduce the heat and cook the vegetables until fully cooked. Important note - if you cook vegetables in one pot, you should take into account the fact that carrots, as a rule, cook a little faster. The cooking time depends on the size of the tuber and its variety.

After the vegetables are ready, they should be cooled. Then peel and cut into small cubes.

Open a jar of sweet corn and drain the brine. Flip the corn onto a sieve to get rid of excess liquid.

It is better to take canned mussels for this salad - there is less hassle with them. Plus, their taste is more suitable for this recipe. Also drain the water from the clams and throw them on a large sieve.

Onions for salad are best suited red. Firstly, it is healthier than the usual onion, and secondly, it will look better in a salad with the rest of the ingredients. It must first be peeled from the husk, then washed, dried and finely chopped into cubes.

Take the pickled cucumbers out of the jar and let them dry a little so that the salad is not too liquid. Then put the cucumbers on a cutting board and cut into small pieces.

Next, put all the prepared foods (potatoes, carrots, onions, pickled cucumbers, corn and mussels) into a large bowl and mix.

Wash the dill under cold water and dry it, spreading it out on a paper towel. Then cut off the rough stems and finely chop it.

In a separate container, mix mayonnaise with chopped dill. Then season the salad with this sauce. Mix all the salad ingredients. Add salt and ground black pepper to your liking.

Before serving, put the salad in the refrigerator for an hour to soak it.

Bon appetit!