Make Ahead

Millionaire's Potato Salad

May 17, 2015
Author Notes

Indulge and add seafood to your potato salad! —inpatskitchen

  • Makes about 6 servings
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
In This Recipe
Directions
  1. The dressing
  2. 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.
  1. The salad
  2. 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.
  3. 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.
  4. 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.

See Reviews

See what other Food52ers are saying.

  • Trena Heinrich
    Trena Heinrich
  • inpatskitchen
    inpatskitchen
Review
inpatskitchen

Recipe by: inpatskitchen

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!