Let me start off by saying – I have never really been fond of potato salad. It’s typically overdressed in mayonnaise (my kryptonite) and the actual chunks of potatoes are void of any flavor. Well, it’s easy to be swayed by anything Smitten Kitchen posts, so when I saw her post about the lobster salad she made with Ina Garten (aka Barefoot Contessa) in the Hamptons I knew I had to try it, and I knew it would be a winner.
This potato salad is anything but boring, and I love how the vinaigrette actually penetrates the potatoes to give them loads of flavor.
*The recipes from Smitten Kitchen & Barefoot Contessa call for you to assemble the salad then chill and wait for at least 1 hour. But it looked so tasty I just couldn’t wait, and it was still delicious after chilling in the fridge for a mere 15 minutes. I’m sure leftovers are going to be amazing!
Lobster Potato Salad
1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice
1 1/2 pounds unpealed small Yukon gold potatoes
Coarse 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
Lots of freshly ground black pepper
1/2 cup olive oil
1/4 cup dry white wine
3 tablespoons capers
5 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
3 tablespoons coarsely chopped fresh tarragon (or substitute flat-leaf parsley)
Boil the potatoes in heavily salted water until just tender (careful not to overcook). Drain in a colander and let potatoes cool slightly so you can handle with ease. Cut potatoes into quarters or halves depending on desired bite size and place them in a large bowl.
While potatoes are boiling- Make the vinaigrette: Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper. Whisking constantly and vigorously, pour the oil in a thin drizzle, making an emulsion. Stir in the wine and capers (I used salt packed capers so I cut back on the salt elsewhere in the recipe).
Assemble your 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. Add the zest and juice of the lemon, the tarragon or parsley, and more salt (if needed) and pepper to taste. *Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary.