Ina Garten Lobster Potato Salad Recipe

This Ina Garten Lobster Potato Salad Recipe is creamy and luxurious, which includes Yukon Gold potatoes and fresh lobster meat. It’s a restaurant-quality dish, ready in about 40 minutes.

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Ina Garten Lobster Potato Salad Recipe Ingredients

• 1½ pounds small Yukon Gold potatoes
• Kosher salt (for boiling and seasoning)
• ¾ to 1 pound cooked lobster meat, cut into chunks
• ¾ cup good-quality mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• ½ cup finely diced celery
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh dill or parsley
• ½ teaspoon freshly ground black pepper
• Optional: extra lemon wedges for serving

How To Make Ina Garten Lobster Potato Salad

1. Cook the potatoes: Place Yukon Gold potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender. Drain and let cool slightly.
2. Cut the potatoes: Once cool enough to handle, cut the potatoes into bite-sized pieces. Leave the skins on for texture or peel if preferred.
3. Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, lemon juice, lemon zest, kosher salt, black pepper, and chopped herbs.
4. Toss the potatoes: Add warm potato pieces to the dressing and toss gently to coat. Let sit for a few minutes to absorb flavor.
5. Add lobster and vegetables: Fold in the lobster meat, diced celery, and chopped red onion. Stir carefully to keep the lobster pieces whole.
6. Chill and serve: Cover and refrigerate for at least 30 minutes. Taste and adjust seasoning before serving. Garnish with extra herbs or lemon wedges if desired.

Recipe Tips

• Can I use frozen lobster? Yes, thawed frozen lobster meat works fine—just be sure it’s high quality.
• How to keep potatoes from falling apart: Let them cool slightly before cutting and avoid overmixing.
• Best mayo for this salad: Use a creamy, full-fat mayo like Hellmann’s or Duke’s for best results.
• Can I make this ahead? Yes, this salad tastes even better after chilling for a few hours.
• Substitute for lobster: For a more affordable option, use shrimp or crab meat.

What To Serve With Lobster Potato Salad

This elegant salad pairs well with:

• Grilled corn on the cob
• Buttered rolls or brioche buns
• A crisp white wine like Sauvignon Blanc
• Steamed asparagus or green beans
• Sliced tomatoes with basil

How To Store Lobster Potato Salad

Refrigerate: Store in an airtight container in the refrigerator for up to 2 days.
Do not freeze: Freezing will alter the texture of the mayo and potatoes.
Serve chilled: Always serve cold or at room temperature for best flavor and texture.

Lobster Potato Salad Nutrition Facts

• Calories: 480kcal
• Carbohydrates: 26g
• Protein: 25g
• Fat: 30g
• Saturated Fat: 5g
• Cholesterol: 150mg
• Sodium: 800mg
• Fiber: 3g
• Sugar: 2g
• Calcium: 70mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use red potatoes instead of Yukon Gold?
Yes, red potatoes hold their shape well and are a great alternative.

What’s the best way to cook lobster for this recipe?
Steaming or boiling is best—then cool and chop into chunks.

How long does this salad last?
It’s best eaten within 1–2 days for the freshest taste and texture.

Can I add hard-boiled eggs?
Yes, chopped hard-boiled eggs add richness and protein.

Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.

Try More Recipes:

• Ina Garten Tomatoes Burrata Recipe
• Ina Garten Lemon Chicken Salad Recipe
• Ina Garten Confetti Corn Salad Recipe