Lobster Claw And Potato Salad With Horseradish Mustard Dressing Recipes

Steps:

• Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.

Steps:

• In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and, while still warm, cut into quarters. Transfer potatoes to a large bowl and cool.
• Finely chop onion. Halve, pit, and peel avocado and cut into 1/2-inch pieces. Chop enough dill leaves to measure 1/2 cup. Cut lobster into 1/2-inch pieces and add to potatoes with onion, avocado, and dill.
• In a small bowl whisk together mayonnaise, sour cream, horseradish, vinegar, and salt and pepper to taste and pour over salad. Gently toss salad until combined well and season with salt and pepper. Chill salad, covered, at least 1 hour and up to 1 day.

Steps:

• Put the potatoes in a large pot and add enough cold water to cover. Add 1 tablespoon salt and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Drain well, let cool slightly, and then cut crosswise into 1/4-inch-thick slices. Put the potatoes in a large bowl and cover with aluminum foil to keep them warm while you prepare the dressing.
• Whisk together the mayonnaise, vinegar, lemon juice, horseradish, mustards, and honey in a small bowl and season with salt and pepper. Pour over the potatoes, add the lobster, tarragon, and parsley, and fold gently to combine. Season with salt and pepper. The salad can be refrigerated for up to 8 hours. It is best served at room temperature.