Lobster Potato Salad

Name: Lobster Potato Salad
Yield: serves 4 to 6
Ingredients: 1 1/2 pounds medium fingerling potatoes, scrubbed; Kosher salt; 3/4 cup mayonnaise; 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 2 tablespoons prepared horseradish, drained; 2 tablespoons whole grain mustard; 1 tablespoon Dijon mustard; 1 tablespoon honey; Freshly ground black pepper; 1 pound cooked fresh lobster meat, coarsely chopped; 2 tablespoons finely chopped fresh tarragon; 1/4 cup chopped fresh flat-leaf parsley

December 14, 2011

I don’t know why people seem surprised by this one; it makes perfect sense to me! Lobster and potatoes have each been the starring ingredient in their own salads for ages—in this recipe, they share double billing, resulting in a dish that is infinitely better than either of the individual salads that inspired it. Besides the lobster, thin-skinned and buttery fingerling potatoes give the potato salad a major upgrade. The mayonnaise-based dressing features a blend of pungent horseradish, Dijon mustard, and bright lemon juice. I love anise-flavored tarragon with lobster; its delicate leaves are folded in along with lemony parsley right before serving.

Recipe notes

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