Author Notes
Indulge and add seafood to your potato salad! —inpatskitchen
Ingredients
- The dressing
-
1 cup
mayonnaise
-
1/2 cup
sour cream
-
4 tablespoons
minced fresh dill
-
1/2
of an English cucumber (around 6 inches worth) peeled
-
2 tablespoons
fresh lemon juice
-
1/2 teaspoon
salt
-
1/4 teaspoon
black pepper
- The salad
-
8 ounces
cooked lobster meat, chopped
-
12 ounces
cooked shrimp, chopped
-
1 1/2
pounds small Yukon Gold potatoes
-
1 cup
finely diced celery
-
1 cup
thinly sliced green onions
-
The previously made dressing
-
Additional salt and pepper if needed
Directions
- The dressing
-
Shred the cucumber on the large holes of a box grater and then blot dry with paper toweling. Combine all of the ingredients and refrigerate.
- The salad
-
Boil the potatoes with the skins on until fork tender. Drain and when cool enough to handle, slip off the skins with a small paring knife. Cut the potatoes in about 3/4 to 1 inch pieces.
-
Toss the potatoes, lobster, shrimp, celery and green onions in a large bowl. Reserve a few slices of green onion for garnish if you like.
-
Fold in all but about 1/2 cup of the dressing. Cover and chill for a few hours. When ready to serve, check for salt and pepper. Add some of the reserved 1/2 cup of dressing if you feel the salad is a little dry.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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