Lobster Potato Salad

Lobster Potato Salad

One of my favorite summer dishes is potato salad.  I love good potato salad, but most potato salad is far too bland and uniform in texture for my taste.  The recipe below is my version of ultimate potato salad, since it contains lobster.  This recipe has no hard-boiled eggs or pickles (ingredients I really don’t like).  I have used a light mayonnaise combined with yoghurt so that the lobster is enhanced rather than masked.  Red potatoes have been used, as well as radishes to give more color to what is often a white dish.  I hope you enjoy it.

(Note: If you want to design your own recipe, potato salad is one of a number of templates available at the Finecooking.com site.  You just click and drag ingredients, and they generate the recipe.)

(Serves 4 to 6)

Ingredients:

• 2 pounds small red potatoes
• ½ cup chopped onion
• 2 T chopped fresh chives
• 2 T chopped fresh dill
• 3 ribs celery chopped (with tops if possible)
• ¼ cup chopped flat-leaf parsley
• ½ cup plain yoghurt
• ½ cup light mayonnaise
• 2 T grainy Dijon mustard
• 1 tsp. fresh lemon juice
• 4 to 6 radishes, thinly sliced
• ½ to 1 lb. cooked lobster
• 1 head baby Bibb lettuce
• Salt and fresh ground pepper to taste

Directions:

1. Boil potatoes about 15 minutes, or until tender when pierced with a knife.  When cool, cut into halves or quarters (depending upon size).
2. Combine all other ingredients (except lobster), and refrigerate several hours or ideally overnight to “marry” the flavors.
3. Just before serving, mix in lobster reserving one nice piece per serving for garnish.  Serve on baby Bibb lettuce.