kato's lobster potato salad

Name: Kato's Lobster Potato Salad
Prep time: 10 min
Cook time: 20 min
Yield: 4 serving(s)
Cuisine: American
Ingredients: ## SALAD; 2 1/2 pound(s) mini potatoes, halved (leave skin on); 1 teaspoon(s) sea salt, fine; 1/2 tablespoon(s) white vinegar; 4 large hard-boiled eggs, chopped medium chunks; 1 1/2 cup(s) lobster meat, chopped medium chunks; ## SAUCE; 1/3 cup(s) finely chopped celery; 1/3 cup(s) finely chopped sweet white onion; 7 tablespoon(s) Miracle Whip; 2 1/2 tablespoon(s) pickle juice, sweet; 1/2 tablespoon(s) Dijon mustard; 1 teaspoon(s) lemon juice, freshly squeezed; 1/2 teaspoon(s) sea salt, fine; 1/4 teaspoon(s) black pepper, freshly ground; ## GARNISH; 1/4 teaspoon(s) paprika, sprinkle on; 1 - 2 bacon slices, crisp, crumbled; 2 tablespoon(s) finely chopped fresh parsley

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Baby Kato

Beautiful Shore Country, NB

Updated on Jun 24, 2026

I am always looking for different ways to use lobster meat. This week, we enjoyed a very tasty lobster omelette, which got me thinking about other dishes that would taste good with lobster added. Everyone loves a good potato salad, so why not try adding lobster? We like to leave the skin on a mixture of baby belle potatoes (white, red, and yellow). The skin can be removed if preferred. I used sweet pickle juice, but you certainly could use dill pickle juice if desired. Also, if you don't like Miracle Whip, mayonnaise will work just as well. I hope you will enjoy this tasty alternative.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

SALAD
2 1/2 pounds mini potatoes, halved (leave skin on)
1 teaspoon sea salt, fine
1/2 tablespoon white vinegar
4 large hard-boiled eggs, chopped medium chunks
1 1/2 cups lobster meat, chopped medium chunks
SAUCE
1/3 cup finely chopped celery
1/3 cup finely chopped sweet white onion
7 tablespoons Miracle Whip
2 1/2 tablespoons pickle juice, sweet
1/2 tablespoon Dijon mustard
1 teaspoon lemon juice, freshly squeezed
1/2 teaspoon sea salt, fine
1/4 teaspoon black pepper, freshly ground
GARNISH
1/4 teaspoon paprika, sprinkle on
1 - 2 bacon slices, crisp, crumbled
2 tablespoons finely chopped fresh parsley

How To Make kato's lobster potato salad

Step 1

Place mini potatoes in a large pot; add salt and vinegar to the cold water, cover the pot, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, about 7 minutes. Taste to make sure they are cooked enough.

Step 2

Once the potatoes are boiled, drain them and then rinse them under cold running water. Add the drained potatoes to a large bowl. Allow them to come to room temperature before adding anything to them. This will help to prevent them from getting mushy. Once the potatoes are at room temperature, add the egg and lobster meat, gently mix, and set aside.
Step 3

In a small bowl, add the following ingredients: celery, onion, Miracle Whip, pickle juice, mustard, lemon juice, salt, and pepper. Mix well.
Step 4

Now, gently mix the Miracle Whip mixture into the potatoes, lobster, and egg mixture. Taste and re-season if necessary. Cover and place in the refrigerator to chill. Just before serving, garnish with the paprika, bacon, and fresh cut parsley. Hope you will enjoy.
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