Lobster And Potato Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
386
FAT
65%
CHOL
89%
SOD
45%

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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)

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