Lobster & Potato Salad | Recipes

Ingredients

• 680 gsmall unpeeled Yukon Gold potatoes, about 4 cm in diameter
• 1 tablespoon, plus 4 teaspoonssalt, divided, plus more to taste
• 2 tablespoonschampagne vinegar
• 2 tablespoonsDijon mustard
• 2 clovesgarlic, minced
• 2 extra-largeegg yolks, at room temperature
• 120 mlolive oil
• 60 mldry white wine
• 2 tablespoonscapers, drained
• 3spring onions, white and green parts thinly sliced
• 2 stalkscelery, diced
• 1/2red onion, finely diced
• 680 gcooked lobster meat, cut into 2.5 cm pieces
• 1lemon, zest finely grated
• 1lemon, juiced
• 3 tablespoonsfresh tarragon, chopped
• 2 teaspoons, plus 1 teaspoonfreshly ground black pepper, divided, plus more to taste

Instructions

1. 1

   Cook the potatoes

   Put the potatoes in a large saucepan and cover them with water by about 2.5 cm. Add 1 tablespoon of salt and bring to the boil. Reduce the heat and simmer for 15–25 minutes, depending on their size, until just tender; test with a small skewer. Drain in a colander, cover it with a clean tea towel and leave the potatoes to steam for 5–10 minutes. Halve or quarter them according to size, then transfer to a large bowl.

2. 2

   Mix and dress

   Meanwhile, whisk together the vinegar, mustard, garlic, egg yolks, 2 teaspoons of salt and 1 teaspoon of pepper. Whisk continuously as you slowly pour in the olive oil to form an emulsion, then stir in the wine and capers. While the potatoes are still very warm, pour over half the vinaigrette and toss gently so they absorb it. Fold in the spring onions, celery, red onion and lobster, adding enough vinaigrette to moisten the salad and keeping any remainder aside. Add the lemon zest and juice, tarragon, 2 teaspoons of salt and 1 teaspoon of pepper, then toss carefully. Cover and refrigerate for at least 1 hour. Taste and adjust the seasoning, adding more reserved vinaigrette if needed. Serve at room temperature.

What is lobster and potato salad?

This is a chilled, generously dressed salad built around potatoes and cooked lobster, with celery, spring onions and red onion for crunch. It is a composed seafood salad rather than a leafy one, and the potatoes make it substantial enough to serve as a main.

This version, from Barefoot Contessa, takes cues from classic French potato salads: warm potatoes absorb a mustard vinaigrette, while wine, capers and tarragon bring brightness. Adding the lobster and vegetables gives the dish a contrast of tender, sweet and crisp textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 28g protein, 31g carbs, 28g fat.

The potatoes provide most of the carbohydrate, while the olive oil and egg yolks contribute much of the fat. Lobster supplies most of the protein, with smaller amounts from the egg yolks. Serve a moderate portion with leafy salad or other vegetables to add freshness and balance the plate.

Choose potatoes that hold their shape

Waxy potatoes: Small Yukon Gold potatoes are a good fit because they stay intact when cut and tossed. Keep their skins on for a little more texture and to help the pieces hold together.

Check the size: The cooking time can vary with the potatoes, so use the skewer test rather than relying on the clock alone. The skewer should pass through with slight resistance; avoid cooking them until they split or turn crumbly.

Build a smooth vinaigrette

Add the oil slowly: Whisk the egg yolks with the vinegar, mustard and seasonings, then pour in the oil in a thin stream while whisking. This steady addition helps the dressing emulsify instead of separating.

Keep it in reserve: The dressing is added in stages, so do not pour it all over the salad at once. Set aside any extra and use it after chilling only if the potatoes and lobster need more moisture.

Dress the potatoes while warm

Warm potatoes: Tossing them with half the vinaigrette straight after cooking gives them time to absorb its tangy flavour. Fold gently, since hot potatoes can break apart easily.

Lobster and vegetables: Add these after the first dressing, then toss carefully to keep the lobster pieces intact. The spring onions, celery and red onion provide a crisp counterpoint to the soft potatoes.

Let the flavours settle

Chilling time: Refrigerate the covered salad for at least 1 hour to let the dressing, herbs and seafood come together. This rest is part of the method, so allow for it when planning the meal.

Serving temperature: Bring the salad out of the fridge in time to serve it at room temperature. Taste it before serving and adjust the seasoning or add a little reserved vinaigrette if it seems dry.

Serve it as a complete meal

The lobster and potatoes make this salad filling on its own, but it also works alongside crisp green leaves or simply prepared seasonal vegetables. A slice of bread is useful for any dressing left on the plate.

For a meal with several dishes, serve modest portions alongside lighter, fresh sides rather than adding another rich, creamy accompaniment. Keep the salad chilled until shortly before it is served.

Recipe notes & tips

• Use potatoes of similar size so they cook at roughly the same rate.
• Begin checking the potatoes at 15 minutes, especially if they are small.
• Use a slow, steady stream of oil when making the emulsion.
• Toss the warm potatoes gently to avoid breaking them up.
• Reserve some vinaigrette so you can adjust the salad after it has chilled.
• Let the salad lose its fridge chill before serving it at room temperature.

Variations

• Fresh herbs: Replace some of the tarragon with chopped chives for a milder herbal note.
• Extra crunch: Add diced cucumber just before serving so it stays crisp.
• More mustard: Whisk in a little extra Dijon for a sharper dressing.
• Different seafood: Use cooked prawns in place of some or all of the lobster.
• Citrus change: Add a little orange zest alongside the lemon for a softer citrus aroma.

Common mistakes to avoid

• Overcooking the potatoes: They can crumble when tossed; drain them as soon as a skewer meets slight resistance.
• Adding oil too quickly: The vinaigrette may split; pour it in gradually while whisking continuously.
• Dressing cold potatoes: They absorb less of the vinaigrette; toss the first half through while the potatoes are still warm.
• Rough tossing: The lobster and potatoes can break apart; fold the ingredients together carefully.
• Using all the dressing at once: The salad may become too wet; add it in stages and keep the rest for adjustment.
• Serving straight from the fridge: The flavours can seem muted; let the salad come to room temperature first.

How to store

Store covered in the fridge and eat within 1–2 days, keeping in mind that it contains cooked seafood and egg yolks. Serve at room temperature after a brief rest out of the fridge; this salad is best eaten cold or at room temperature rather than reheated.

Frequently asked questions