1 1/2 pounds unpeeled small Yukon gold or fingerling 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
3 tablespoons drained capers or minced cornichons
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
3 tablespoons coarsely chopped fresh tarragon, dill or flat-leaf parsley
Instructions
1. Cook the potatoes- Place the potatoes in a large pot and cover
with an inch or two over water. Add 1 tablespoon salt and bring to
a boil. Lower the heat and simmer for 15 to 25 minutes,
depending on the size of the potatoes, until just tender. Drain in a
colander, and let potatoes cool for 5 minutes. Cut potatoes into
quarters or halves (or fingerlings into 1/2- to 1-inch segments)
and place them in a large bowl.
2. Make the vinaigrette- Whisk together the vinegar, mustard,
garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper
(Ina recommends you use a full teaspoon of pepper). Whisking
constantly and vigorously, pour the oil in in a thin drizzle, ideally
making an emulsion. Stir in the wine (if using) and capers.
3. Assemble the salad- While the potatoes are still very warm, pour
half the vinaigrette on the potatoes and toss them gently, allowing
them to soak up the vinaigrette. Stir in the scallions, celery, red
onion, lobster, and add enough vinaigrette to moisten. Reserve any
remaining vinaigrette for later. Add the zest and juice of the
lemon, the tarragon or parsley, and more salt and pepper to taste
Cover with plastic wrap and refrigerate for at least an hour to allow
flavors to blend.
Originally Submitted
7/1/2014
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