Lobster and Potato Salad

Ingredients

Contains: egg, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →