Lobster And Potato Salad

8 faves
More from this source
smitten kitchen
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes

Coarse, kosher or sea salt

3 tablespoons Champagne or white wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon minced or pressed garlic

1 large or extra-large egg yolk, ideally at room temperature

Freshly ground black pepper

1/2 cup olive oil

1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)

3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)

6 scallions, thinly sliced (yielding about 1 cup)

2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)

1/2 cup finely diced red onion

1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)

1 lemon

3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)

You might also like

Lobster, Corn, And Potato Salad With Tarragon
Warm Lobster & Potato Salad With Truffled Mayon...
BBC Good Food
Chilled Lobster With Potato-Blood Orange Salad...
Lobster and Potato Salad
Huixian Lim
Potato Salad With Green Goddess Dressing
The Year In Food
Sweet Corn And Roasted Red Pepper Potato Salad
The Year In Food
Smashed Potato Salad
Veggie Num Num
Grilled Potato Salad Recipe
101 Cookbooks
Tzatziki Potato Salad
smitten kitchen
Warm Bacon Potato Salad
Steamy Kitchen