Ina's Lobster Potato Salad

Serves 1
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Directions

  1. 1Cook 1.5 pounds of Yukon Gold potatoes in salted water for about 25 minutes.
  2. 2Cook 1.5 pounds of Yukon Gold potatoes in salted water for about 25 minutes.
  3. 3Cook 1.5 pounds of Yukon Gold potatoes in salted water for about 25 minutes.
  4. 4Drain the potatoes and cover the colander with a kitchen towel, allowing them to steam for about 5 minutes.
  5. 5Drain the potatoes and cover the colander with a kitchen towel, allowing them to steam for about 5 minutes.
  6. 6Drain the potatoes and cover the colander with a kitchen towel, allowing them to steam for about 5 minutes.
  7. 7Cut the cooled potatoes into smaller pieces.
  8. 8Cut the cooled potatoes into smaller pieces.
  9. 9Cut the cooled potatoes into smaller pieces.
  10. 10Prepare the dressing by pouring 3 tablespoons of champagne vinegar into a measuring cup.
  11. 11Prepare the dressing by pouring 3 tablespoons of champagne vinegar into a measuring cup.
  12. 12Prepare the dressing by pouring 3 tablespoons of champagne vinegar into a measuring cup.
  13. 13Add 0.5 teaspoon of Dijon mustard to the vinegar.
  14. 14Add 0.5 teaspoon of Dijon mustard to the vinegar.
  15. 15Add 0.5 teaspoon of Dijon mustard to the vinegar.
  16. 16Add 0.5 teaspoon of minced garlic to the mixture.
  17. 17Add 0.5 teaspoon of minced garlic to the mixture.
  18. 18Add 0.5 teaspoon of minced garlic to the mixture.
  19. 19Add the yolk of an extra-large egg to the measuring cup.
  20. 20Add the yolk of an extra-large egg to the measuring cup.
  21. 21Add the yolk of an extra-large egg to the measuring cup.
  22. 22Add 2 teaspoons of kosher salt.
  23. 23Add 2 teaspoons of kosher salt.
  24. 24Add 2 teaspoons of kosher salt.
  25. 25Add 1 teaspoon of freshly ground black pepper.
  26. 26Add 1 teaspoon of freshly ground black pepper.
  27. 27Add 1 teaspoon of freshly ground black pepper.
  28. 28Whisk all ingredients together.
  29. 29Whisk all ingredients together.
  30. 30Whisk all ingredients together.
  31. 31Slowly pour in 0.5 cup of good olive oil while continuing to whisk.
  32. 32Slowly pour in 0.5 cup of good olive oil while continuing to whisk.
  33. 33Slowly pour in 0.5 cup of good olive oil while continuing to whisk.
  34. 34Add 0.25 cup of dry white wine to the dressing.
  35. 35Add 0.25 cup of dry white wine to the dressing.
  36. 36Add 0.25 cup of dry white wine to the dressing.
  37. 37Stir in 3 tablespoons of drained capers.
  38. 38Stir in 3 tablespoons of drained capers.
  39. 39Stir in 3 tablespoons of drained capers.
  40. 40Pour the dressing over the potatoes.
  41. 41Pour the dressing over the potatoes.
  42. 42Pour the dressing over the potatoes.
  43. 43Slice 6 to 8 scallions for about 1 cup of thinly sliced scallions.
  44. 44Slice 6 to 8 scallions for about 1 cup of thinly sliced scallions.
  45. 45Slice 6 to 8 scallions for about 1 cup of thinly sliced scallions.
  46. 46Add the scallions to the potatoes.
  47. 47Add the scallions to the potatoes.
  48. 48Add the scallions to the potatoes.
  49. 49Dice 0.5 cup of celery and add to the bowl.
  50. 50Dice 0.5 cup of celery and add to the bowl.
  51. 51Dice 0.5 cup of celery and add to the bowl.
  52. 52Dice 0.5 cup of red onion and add to the bowl.
  53. 53Dice 0.5 cup of red onion and add to the bowl.
  54. 54Dice 0.5 cup of red onion and add to the bowl.
  55. 55Add 1.5 pounds of diced cooked lobster meat to the bowl.
  56. 56Add 1.5 pounds of diced cooked lobster meat to the bowl.
  57. 57Add 1.5 pounds of diced cooked lobster meat to the bowl.
  58. 58Grate the zest of one lemon directly into the bowl.
  59. 59Grate the zest of one lemon directly into the bowl.
  60. 60Grate the zest of one lemon directly into the bowl.
  61. 61Cut the lemon in half.
  62. 62Cut the lemon in half.
  63. 63Cut the lemon in half.
  64. 64Squeeze the juice of the lemon into the salad using a strainer.
  65. 65Squeeze the juice of the lemon into the salad using a strainer.
  66. 66Squeeze the juice of the lemon into the salad using a strainer.
  67. 67Rough chop 3 tablespoons of tarragon.
  68. 68Rough chop 3 tablespoons of tarragon.
  69. 69Rough chop 3 tablespoons of tarragon.
  70. 70Add the tarragon to the salad.
  71. 71Add the tarragon to the salad.
  72. 72Add the tarragon to the salad.
  73. 73Add an additional 2 teaspoons of salt.
  74. 74Add an additional 2 teaspoons of salt.
  75. 75Add an additional 2 teaspoons of salt.
  76. 76Add an additional 1 teaspoon of pepper.
  77. 77Add an additional 1 teaspoon of pepper.
  78. 78Add an additional 1 teaspoon of pepper.
  79. 79Add a little more vinaigrette to the salad.
  80. 80Add a little more vinaigrette to the salad.
  81. 81Add a little more vinaigrette to the salad.
  82. 82Stir everything together until well combined.
  83. 83Stir everything together until well combined.
  84. 84Stir everything together until well combined.
  85. 85Place the salad in the refrigerator and let it sit for about an hour for the flavors to develop.
  86. 86Place the salad in the refrigerator and let it sit for about an hour for the flavors to develop.
  87. 87Place 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
  • 1.5 pounds Yukon gold potatoes
  • 1.5 pounds Yukon gold potatoes
  • 3 tablespoons Champagne vinegar
  • 3 tablespoons Champagne vinegar
  • 3 tablespoons Champagne vinegar
  • 0.5 teaspoon Dijon mustard
  • 0.5 teaspoon Dijon mustard
  • 0.5 teaspoon Dijon mustard
  • 0.5 teaspoon minced garlic
  • 0.5 teaspoon minced garlic
  • 0.5 teaspoon minced garlic
  • 1 extra large egg yolk
  • 1 extra large egg yolk
  • 1 extra large egg yolk
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.25 cup dry white wine
  • 0.25 cup dry white wine
  • 0.25 cup dry white wine
  • 3 tablespoons drained capers
  • 3 tablespoons drained capers
  • 3 tablespoons drained capers
  • 1 cup thinly sliced scallions
  • 1 cup thinly sliced scallions
  • 1 cup thinly sliced scallions
  • 0.5 cup diced celery
  • 0.5 cup diced celery
  • 0.5 cup diced celery
  • 0.5 cup red onion
  • 0.5 cup red onion
  • 0.5 cup red onion
  • 1.5 pounds diced cooked lobster meat
  • 1.5 pounds diced cooked lobster meat
  • 1.5 pounds diced cooked lobster meat
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 3 tablespoons tarragon
  • 3 tablespoons tarragon
  • 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.