Seafood Potato Salad by @dennistheprescott

45 min

6 servings

🥔

680 g

Yukon Gold potatoes

🍶

45 ml

Champagne vinegar

🌼

5 ml

Dijon mustard

🧄

6 g

Garlic cloves

🥚

18 g

Egg yolk

🫒

180 ml

Extra-virgin olive oil

🧅

50 g

Green onions

🥬

50 g

Celery

🧅

75 g

Red onion

🦀

340 g

Lobster meat

🦀

340 g

Snow crab meat

🍋

45 ml

Lemon juice

🍋

1 tbsp

Lemon zest

🌿

8 g

Fresh tarragon

🧅

6 g

Fresh chives

🧂

6 g

Sea salt

⚫

1 g

Black pepper

  1. Wash
    • Yukon Gold potatoes
    • Sea salt

    Wash 1.5 lb Yukon Gold potatoes and place them in the large pot. Cover with cold water by 1 inch and season the water with sea salt.

  2. Boil
    • Yukon Gold potatoes

    Bring the potatoes to a boil over high heat. Reduce to medium heat and simmer for 15 to 20 minutes, until just fork-tender.

  3. Drain
    • Yukon Gold potatoes

    Drain the cooked potatoes in the colander. Quarter the potatoes on the cutting board and transfer them to a large mixing bowl.

  4. Add
    • Champagne vinegar
    • Dijon mustard
    • Garlic

    Add champagne vinegar, Dijon mustard, minced garlic, and the room-temperature egg yolk to the second large mixing bowl. Whisk until frothy.

  5. Drizzle
    • Extra-virgin olive oil
    • Egg yolk

    Slowly drizzle 3/4 cup extra-virgin olive oil into the egg-yolk mixture. Whisk constantly until the dressing is thick and emulsified.

  6. Season
    • Sea salt

    Season the dressing with sea salt and black pepper. Whisk briefly to combine.

  7. Pour
    • Yukon Gold potatoes

    Pour about half of the dressing over the hot quartered potatoes. Fold gently until the potatoes are coated and absorb the dressing.

  8. Add
    • Green onions
    • Celery
    • Red onion

    Add the sliced green onions, diced celery, and diced red onion to the potatoes. Stir gently to distribute the vegetables.

  9. Add
    • Cooked lobster meat
    • Cooked snow crab meat

    Add the cooked lobster meat and cooked snow crab meat. Gently fold to keep the seafood pieces intact.

  10. Add
    • Lemon juice
    • Fresh tarragon

    Add lemon juice, lemon zest, chopped fresh tarragon, and chopped fresh chives. Fold gently until the salad is evenly combined.

  11. Cover
    • Sea salt

    Taste the salad and adjust with additional sea salt and black pepper if needed. Cover the bowl tightly.

  12. Refrigerate

    Refrigerate the covered salad for 60 minutes. Serve chilled.

Seafood Potato Salad by @dennistheprescott

45 min

6 servings

🥔

680 g

Yukon Gold potatoes

🍶

45 ml

Champagne vinegar

🌼

5 ml

Dijon mustard

🧄

6 g

Garlic cloves

🥚

18 g

Egg yolk

🫒

180 ml

Extra-virgin olive oil

🧅

50 g

Green onions

🥬

50 g

Celery

🧅

75 g

Red onion

🦀

340 g

Lobster meat

🦀

340 g

Snow crab meat

🍋

45 ml

Lemon juice

🍋

1 tbsp

Lemon zest

🌿

8 g

Fresh tarragon

🧅

6 g

Fresh chives

🧂

6 g

Sea salt

⚫

1 g

Black pepper

Preparation Steps

  1. Step 1/12

    Wash 1.5 lb Yukon Gold potatoes and place them in the large pot. Cover with cold water by 1 inch and season the water with sea salt.

    🥔Yukon Gold potatoes
    🧂Sea salt
    🍲Large pot

  2. Step 2/12

    Bring the potatoes to a boil over high heat. Reduce to medium heat and simmer for 15 to 20 minutes, until just fork-tender.

    🥔Yukon Gold potatoes
    🍲Large pot

  3. Step 3/12

    Drain the cooked potatoes in the colander. Quarter the potatoes on the cutting board and transfer them to a large mixing bowl.

    🥔Yukon Gold potatoes
    🧺Colander
    🔪Chef's knife
    🪵Cutting board
    🥣Large mixing bowl

  4. Step 4/12

    Add champagne vinegar, Dijon mustard, minced garlic, and the room-temperature egg yolk to the second large mixing bowl. Whisk until frothy.

    🍶Champagne vinegar
    🌼Dijon mustard
    🧄Garlic
    🥚Egg yolk
    🥣Large mixing bowl
    🥄Whisk
    🥄Measuring spoons

  5. Step 5/12

    Slowly drizzle 3/4 cup extra-virgin olive oil into the egg-yolk mixture. Whisk constantly until the dressing is thick and emulsified.

    🫒Extra-virgin olive oil
    🥣Large mixing bowl
    🥄Whisk
    🥄Measuring cups

  6. Step 6/12

    Season the dressing with sea salt and black pepper. Whisk briefly to combine.

    🧂Sea salt
    ⚫Black pepper
    🥣Large mixing bowl
    🥄Whisk
    🥄Measuring spoons

  7. Step 7/12

    Pour about half of the dressing over the hot quartered potatoes. Fold gently until the potatoes are coated and absorb the dressing.

    🥔Yukon Gold potatoes
    🥣Large mixing bowl
    🥄Wooden spoon

  8. Step 8/12

    Add the sliced green onions, diced celery, and diced red onion to the potatoes. Stir gently to distribute the vegetables.

    🧅Green onions
    🥬Celery
    🧅Red onion
    🥣Large mixing bowl
    🥄Wooden spoon

  9. Step 9/12

    Add the cooked lobster meat and cooked snow crab meat. Gently fold to keep the seafood pieces intact.

    🦀Cooked lobster meat
    🦀Cooked snow crab meat
    🥣Large mixing bowl
    🥄Wooden spoon

  10. Step 10/12

    Add lemon juice, lemon zest, chopped fresh tarragon, and chopped fresh chives. Fold gently until the salad is evenly combined.

    🍋Lemon juice
    🍋Lemon zest
    🌿Fresh tarragon
    🧅Fresh chives
    🥣Large mixing bowl
    🥄Wooden spoon
    🧀Microplane grater

  11. Step 11/12

    Taste the salad and adjust with additional sea salt and black pepper if needed. Cover the bowl tightly.

    🧂Sea salt
    ⚫Black pepper
    🥣Large mixing bowl
    🥄Wooden spoon

  12. Step 12/12

    Refrigerate the covered salad for 60 minutes. Serve chilled.

    🥣Large mixing bowl

Composition

Ingredients

Types

Vegetables, Condiments, Eggs, Oils, Fruits, Herbs and spices, Seasonings

Ingredients

Yukon Gold potatoes, Champagne vinegar, Dijon mustard, Garlic cloves, Egg yolk, Extra-virgin olive oil, Green onions, Celery, Red onion, Lobster meat, Snow crab meat, Lemon juice, Lemon zest, Fresh tarragon, Fresh chives, Sea salt, Black pepper

Notes

Garlic cloves (minced), Egg yolk (large, at room temperature), Green onions (thinly sliced), Celery (finely diced), Red onion (medium, finely diced), Lobster meat (cooked, cut into 1-inch pieces), Snow crab meat (cooked, cut into 1-inch pieces), Lemon juice (juice of 1 lemon), Lemon zest (zest of 1 lemon, grated on a microplane), Fresh tarragon (chopped), Fresh chives (chopped), Sea salt (to season potato water and dressing), Black pepper (to taste, for the dressing)

Allergens

Mustard, Eggs, Celery

Dietetics

Dietary regimen

Gluten-Free, Pescatarian, Dairy-Free

Calories

660 kcal

Macro nutrients

Protein: 31g, Total fat: 45g, Saturated fat: 7g, Carbohydrates: 34g, Dietary fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 730mg, Potassium: 760mg, Calcium: 100mg, Iron: 2.2mg, Zinc: 4.6mg

Vitamins

Vitamin C: 35mg, Vitamin B12: 5.5mcg, Vitamin A: 95mcg RAE, Vitamin K: 25mcg, Folate: 75mcg DFE

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Large pot, Large mixing bowl, Colander, Chef's knife, Cutting board, Whisk, Microplane grater, Measuring cups, Measuring spoons, Wooden spoon

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Potluck, Backyard party, Summer gathering, Weeknight dinner, Picnic

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Canadian

Geographic

Canada, New Brunswick, Acadian Shores

Various

Aspect

Texture

Creamy, Tender, Chunky, Juicy, Crisp

Flavors

Savory, Tangy, Rich, Buttery, Herbal, Citrusy, Briny

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 60 min if the ambient temperature exceeds 32°C / 90°F,Contains cooked shellfish and egg yolk), fridge : 2 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir gently before serving,Discard if left at room temperature too long), freezer : 0 min (Not recommended,Mayonnaise-based dressing, potatoes, and seafood can become watery or grainy after thawing)