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
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.