Serves 1
Directions
- 1Cook 1.5 pounds of Yukon Gold potatoes in salted water for about 25 minutes.
- 2Drain the potatoes and cover the colander with a kitchen towel, allowing them to steam for about 5 minutes.
- 3Cut the cooled potatoes into smaller pieces.
- 4Prepare the dressing by pouring 3 tablespoons of champagne vinegar into a measuring cup.
- 5Add 0.5 teaspoon of Dijon mustard to the vinegar.
- 6Add 0.5 teaspoon of minced garlic to the mixture.
- 7Add the yolk of an extra-large egg to the measuring cup.
- 8Add 2 teaspoons of kosher salt.
- 9Add 1 teaspoon of freshly ground black pepper.
- 10Whisk all ingredients together.
- 11Slowly pour in 0.5 cup of good olive oil while continuing to whisk.
- 12Add 0.25 cup of dry white wine to the dressing.
- 13Stir in 3 tablespoons of drained capers.
- 14Pour the dressing over the potatoes.
- 15Slice 6 to 8 scallions for about 1 cup of thinly sliced scallions.
- 16Add the scallions to the potatoes.
- 17Dice 0.5 cup of celery and add to the bowl.
- 18Dice 0.5 cup of red onion and add to the bowl.
- 19Add 1.5 pounds of diced cooked lobster meat to the bowl.
- 20Grate the zest of one lemon directly into the bowl.
- 21Cut the lemon in half.
- 22Squeeze the juice of the lemon into the salad using a strainer.
- 23Rough chop 3 tablespoons of tarragon.
- 24Add the tarragon to the salad.
- 25Add an additional 2 teaspoons of salt.
- 26Add an additional 1 teaspoon of pepper.
- 27Add a little more vinaigrette to the salad.
- 28Stir everything together until well combined.
- 29Place the salad in the refrigerator and let it sit for about an hour for the flavors to develop.
Ingredients
- 1.5 pounds Yukon gold potatoes
- 3 tablespoons Champagne vinegar
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon minced garlic
- 1 extra large egg yolk
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 0.5 cup olive oil
- 0.25 cup dry white wine
- 3 tablespoons drained capers
- 1 cup thinly sliced scallions
- 0.5 cup diced celery
- 0.5 cup red onion
- 1.5 pounds diced cooked lobster meat
- 1 lemon zest
- 3 tablespoons tarragon
Equipment
potcolanderkitchen towelknifecutting boardmeasuring cupwhiskbowllemon zestersievelemon squeezer
Tips
- Cover the colander with a kitchen towel and let the potatoes steam for about 5 minutes to ensure they are perfectly cooked all the way through.
- Pour the dressing over the potatoes while they are still warm so they absorb the dressing best.
- If you don't want to cook lobsters, you can buy cooked lobster meat.
- When adding the lemon juice, use a strainer to avoid any seeds in the salad.
- Save a little extra dressing because as it sits, it will absorb more vinaigrette.
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