I love just about everything that comes from the Barefoot Contessa and when I saw the recipe for Lobster Potato Salad in her newest cookbook, Foolproof, it went right on my list of recipes to try.
You might also remember these crispy potatoes I told you about a few weeks ago. They have literally turned me from an apathetic potato eater to a full on devotee.
So when I set out to make Ina’s Lobster Potato Salad earlier this week, I decided to tweak the preparation of the potatoes to be the potatoes I love most. I also adapted things a bit based on what I had on hand.
The potatoes keep a little crispy bite to them but the dressing does soften them a bit. Still…delicious.
If lobster isn’t your thing, shrimp would be great here too.
Crispy Lobster Potato Salad – serves 4
Ingredients
6 russet potatoes, peeled and cut into 1/2″ cubes
1 c. olive oil, divided
4 cloves garlic, minced
1 lb. cooked lobster meat (I used wild-caught langostinos from Costco)
1 c. celery, chopped
1 c. chives, chopped
1/2 c. flat leaf parsley, chopped
3 tbsp. drained capers
3 tbsp. white wine vinegar
1/2 tsp. dijon mustard
1 large egg yolk
1/2 c. olive oil
1/4 c. white wine
6 slices bacon, cooked and crumbled
Preheat oven to 475º. Toss potatoes, 1/2 c. olive oil, and garlic on a large baking sheet. Roast about 45 minutes, stirring occasionally with a spatula, until brown and crispy.
Meanwhile, put lobster, celery, chives, parsley, and capers in a large bowl.
Whisk vinegar, mustard, and egg yolk in a medium bowl. Slowly add remaining 1/2 c. olive oil, whisking constantly, to emulsify into the dressing.
Add cooked potatoes to the bowl and drizzle enough dressing to coat lightly. Stir to combine and top with crumbled bacon.
Click here for a printable recipe.
