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Lobster potato salad
Ingredients
Salad
- 3 pounds russet or Yukon Gold potatoes, scrubbed, cut into bite-sized pieces
- The meat from 2 or 3 lobsters, chopped
- 2 carrots, peeled and shredded
- 2 stalks celery, finely diced
- The tender leaves from a bunch of fresh parsley
- The tender leaves from a bunch of fresh dill
Dressing
- 1 can anchovies
- 1/2 cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon hot sauce
- Zest and juice of 2 lemons
- Cloves from 1 head of garlic, peeled
Directions
Salad
Bring a large pot of salted water to a rolling boil. Carefully add the potatoes. Return to the boil and continue cooking until the potatoes are tender, 10 minutes or so. Drain, then spread in a single layer on a baking sheet to quickly cool.
Dressing
1. To a blender or food processor, add the anchovies and their oil, olive oil, mustard, hot sauce, lemon zest and juice, and garlic. Purée until smooth.
2. In a large bowl, combine the cooled potatoes, lobster, carrots, celery, parsley, and dill. Add the dressing and thoroughly toss.
