Lobster Claw and Potato Salad with Horseradish-Mustard Dressing
Lobster Claw and Potato Salad with Horseradish-Mustard Dressing is a gluten free, dairy free, whole 30, and pescatarian side dish. This recipe serves 8. One serving contains 665 calories, 50g of protein, and 34g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have wine vinegar, garlic, scallions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.
Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes.
Drain, let cool slightly, and cut into 1/2-inch dice.
Combine the potatoes and lobster in a large bowl.
Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a medium bowl and season with salt and pepper.
Add the mayonnaise mixture to the potato-lobster mixture and stir gently until combined. Fold in the scallions and tarragon and re-season with salt and pepper, to taste.