# Ina's Lobster Potato Salad

A delicious lobster and potato salad perfect for lunch.

- Cuisine: American
- Category: Salad
- Language: en

## 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

## Instructions

1. Cook 1.5 pounds of Yukon Gold potatoes in salted water for about 25 minutes.
2. Drain the potatoes and cover the colander with a kitchen towel, allowing them to steam for about 5 minutes.
3. Cut the cooled potatoes into smaller pieces.
4. Prepare the dressing by pouring 3 tablespoons of champagne vinegar into a measuring cup.
5. Add 0.5 teaspoon of Dijon mustard to the vinegar.
6. Add 0.5 teaspoon of minced garlic to the mixture.
7. Add the yolk of an extra-large egg to the measuring cup.
8. Add 2 teaspoons of kosher salt.
9. Add 1 teaspoon of freshly ground black pepper.
10. Whisk all ingredients together.
11. Slowly pour in 0.5 cup of good olive oil while continuing to whisk.
12. Add 0.25 cup of dry white wine to the dressing.
13. Stir in 3 tablespoons of drained capers.
14. Pour the dressing over the potatoes.
15. Slice 6 to 8 scallions for about 1 cup of thinly sliced scallions.
16. Add the scallions to the potatoes.
17. Dice 0.5 cup of celery and add to the bowl.
18. Dice 0.5 cup of red onion and add to the bowl.
19. Add 1.5 pounds of diced cooked lobster meat to the bowl.
20. Grate the zest of one lemon directly into the bowl.
21. Cut the lemon in half.
22. Squeeze the juice of the lemon into the salad using a strainer.
23. Rough chop 3 tablespoons of tarragon.
24. Add the tarragon to the salad.
25. Add an additional 2 teaspoons of salt.
26. Add an additional 1 teaspoon of pepper.
27. Add a little more vinaigrette to the salad.
28. Stir everything together until well combined.
29. Place the salad in the refrigerator and let it sit for about an hour for the flavors to develop.

## Equipment

- pot
- colander
- kitchen towel
- knife
- cutting board
- measuring cup
- whisk
- bowl
- lemon zester
- sieve
- lemon 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.

## Source

- Original video: https://www.facebook.com/share/v/19RcmwVXdY/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/e7e33f84-aef4-4445-aab8-fed49cdefc6c
- Extracted: 2025-07-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt