This easy lobster potato salad recipe is the perfect kick-off or send-off to summer dinner salad season! And it’s also decadently delicious all year long.
Hello, lobster potato salad! Whether the temperatures are just starting to go up (hello summer!) or just starting to drop (goodbye summer!) in our house that means dinner salads are going to show up regularly on the menu.
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.
ingredients you need for the best lobster potato salad Ever!
here’s how you make this decadent salad!
STEP 1: 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.
STEP 2: 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.
STEP 3: 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.
STEP 4: 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.
More tips for making this scrumptious recipe!
If you aren’t up to either steaming your own lobster or having your grocery store do it, you can use pre-cooked lobster meat, which you can sometimes find in the freezer section of your store. My favorite kind is from Cozy Harbor.
Yep! You may find that the dressing is okay without it – if you do want to loosen it up a little more, you can use clam juice or even a little water.
It sure can! As a matter of fact, letting it lounge around in the fridge for a few hours will only deepen the flavors. YUM!
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That is one happiness-inducing salad, let me tell you. No matter what time of year you toss it up!Print
Lobster and potato salad is the perfect kick-off to summer dinner salad season!
- 1 pound 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
- 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.
- Make dressing by combining all dressing ingredients. Thin with a little milk if needed.
- Place potatoes, lobster, celery and dressing in a mixing bowl. Mix gently with clean hands until well coated with dressing.
- 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.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!