Lobster and Potato Salad
INGREDIENTS
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1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes
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Coarse, kosher or sea salt
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3 tablespoons Champagne or white wine vinegar
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1/2 teaspoon Dijon mustard
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1/2 teaspoon minced or pressed garlic
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1 large or extra-large egg yolk, ideally at room temperature
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Freshly ground black pepper
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1/2 cup olive oil
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1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)
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3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)
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6 scallions, thinly sliced (yielding about 1 cup)
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2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
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1/2 cup finely diced red onion
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1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)
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1 lemon
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3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)
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