Lobster Potato Salad
Lobster and potato salad is the perfect kick-off to summer dinner salad season!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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
Instructions
- 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.
Notes
🦞 Lobster: Grocery stores will often steam whole lobsters for you, making this recipe incredibly easy.
🥔 Baby Potatoes: Their thin skins mean no peeling, and they cook quickly.
🥣 Sour Cream: Gives the dressing richness while keeping it lighter than mayonnaise.
🍷 White Wine: Adds brightness. If you’d rather skip it, use clam juice or a splash of water.
🌿 Capers: Tiny bursts of salty flavor that pair beautifully with seafood.
Find it online: https://www.framedcooks.com/lobster-potato-salad/