Lobster Potato Salad

Hello, lobster potato salad season!  We’ve flipped the thermostat over from Heat to Cool, and there have officially been several days that have warmed their way into the 80’s, and in our house that means dinner salads are going to show up regularly on the menu.  And since potato salad and lobster in absolutely any form are two of my favorite things, I am officially declaring dinner salad season open with a combo of the two.  This version of lobster potato salad also features cheery crunchy celery, a handful of chives and a super easy sour cream mustard white wine dressing.  Because when you declare dinner salad season open, you want to do it in STYLE.

You also want to do it in a way that has you eating the lobster potato salad as soon as humanly possible, so this recipe is also nice and speedy.  Start by simmering up a bunch of baby potatoes…because they are teeny this is only going to take about 15 or 20 minutes.  A knife should slide into them easily – drain them and let them cool for a few minutes. If they are all super teeny you can leave them just as is, otherwise cut any bigger ones in half.

Meantime, you’ll obviously need some lobster.  Personally, I avoid cooking my own lobsters at all costs, and luckily this recipe will work perfectly with lobsters that you can have steamed right at your supermarket – just ask them to steam up two of them for you, and you’ll leave with everything done but the shelling.  Once you get the shells off, tear the lobster into chunks and cut up a few stalks of celery and a handful of chives.

Last stop is the dressing, which is a glorious mixture of sour cream, mustard, ground pepper and white wine.  Put the lobster, potatoes and celery in a bowl, add the dressing, and use clean hands (the best salad tossers I know!) to gently mix everything together.

At this point you can go ahead and serve it, or you can hold it for a few hours in the fridge.  One way or the other, give the salad a sprinkling of chives and capers right before you serve it.

That is one happiness-inducing salad, let me tell you.  Still hankering for more summer lobster and/or potato salad goodness?  Here are a few fabulous ideas from some of my friends:

Lobster Salad from Leite’s Culinaria

Pesto Potato Salad from Eats Well With Others

How To Make A Lobster Roll from Recipe Girl

And if you have any favorites in either category I need to know about, tell me about them or leave a link in the comments!

Lobster Potato Salad

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• Author: Kate Jackson
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

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Description

Lobster and potato salad is the perfect kick-off to summer dinner salad season!

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Ingredients

• 1 pint baby potatoes, rinsed
• 2 lobsters, steamed, shelled and meat torn into bite size pieces
• 3 stalks celery, sliced
• 2 tablespoons chopped chives
• 1 tablespoons capers

For the dressing

• 1/3 cup sour cream
• 1 1/2 teaspoons mustard
• 1/8 cup white wine
• A grind or two of fresh ground pepper

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Instructions

1. Put the potatoes in a pot, cover with water and bring to a boil. Simmer until tender, 15-20 minutes. Drain until cool enough to handle and then cut any bigger ones in half.
2. Make dressing by combining all dressing ingredients. Thin with a little milk if needed.
3. Place potatoes, lobster, celery and dressing in a mixing bowl. Mix gently with clean hands until well coated with dressing.
4. At this point you can serve, or you can chill it down in the fridge for a few hours. Right before serving, garnish with chives and capers.

3073.9 g833.2 mg8.7 g4.2 g0.3 g27.8 g4.8 g25.6 g188.1 mg

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!