Summer is winding down and potato salad is usually reminiscent of barbecue, long and warm nights, and beach time! However, here is a recipe that is fantastic year round, and can be served as a side dish at any meal, even in the holiday season.
The fresh parsley and shallots mixed with the white wine vinegar keep this light, but the lobster makes it satisfying and decadent.
Serves 4
12 oz/350 g new potatoes, unpeeled
1 hard-boiled egg, cooled and shelled
3 tbsp olive oil
1 ½ tbsp white wine vinegar
4 oz/115 g cooked, cooled lobster meat (or substitute with shrimp)
2 shallots, finely chopped
1 tomato, peeled and diced
2 tbsp chopped fresh parsley
salt and pepper
Cook the potatoes in a pan of lightly salted boiling water for 10 minutes, then remove from the heat, cover, and let stand for 15-20 minutes, or until tender.
Meanwhile cut the egg in slices, then cut each slice in half. Whisk the olive oil and vinegar together in a bowl and season to taste with salt and pepper. Spoon a little of the vinaigrette into a serving dish to coat the base.
Drain the potatoes then peel and thinly slice them. Place half the slices over the base of the serving dish and season to taste with salt, then top with half the lobster meat, half the egg slices, and half the shallots. Pour over half the dressing. Make a second layer with the remaining potato, lobster, egg and shallots, then our over the remaining dressing.
Top the salad with the tomato and parsley and cover with plastic wrap and let stand in a cool place for 1 to 2 hours before serving.
