Salad-Potato/Lobster

By timbrehse

Ingredients

• 1 1/2 pounds unpeeled small Yukon gold or fingerling potatoes
• Sea salt
• 3 tablespoons Champagne or white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced or pressed garlic
• 1 large or extra-large egg yolk, ideally at room temperature
• Freshly ground black pepper
• 1/2 cup olive oil
• 1/4 cup dry white wine or 1 tablespoon vermouth
• 3 tablespoons drained capers
• 6 scallions, thinly sliced (yielding about 1 cup)
• 2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
• 1/2 cup finely diced red onion
• 1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice
• 1 lemon
• 3 tablespoons coarsely chopped fresh tarragon or flat-leaf parsley

Preparation

Step 1

Place the potatoes in a large pot and cover with an inch or two over salted water and bring to a boil then lower the heat and simmer for 15 to 25 minutes,
Drain and let potatoes cool for 5 minutes and place them in a large bowl.

Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper
Whisking constantly and vigorously, pour the oil in in a thin drizzle making an emulsion.
Stir in the wine (and capers.

While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette.
Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later.
Add the zest and juice of the lemon, the tarragon or parsley, and salt and pepper to taste
Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend.
Taste for seasonings and add more vinaigrette, if necessary.