Sandra Ina Garten Lobster Potato Salad Recipe is a British-inspired seafood side dish featuring tender Yukon Gold potatoes and fresh lobster meat. This creamy salad uses full-fat mayonnaise, lemon zest, and fragrant dill for a bright finish.
The first time I made this, I waited until the potatoes were stone cold before adding the dressing. Now I always mix them in while they’re still warm. That’s the difference between a salad where the dressing sits on top and one where the potato actually absorbs the lemon and herb flavours.
The celery is doing more work than you’d think. Without it, the texture is too soft and one-dimensional because of the creamy mayo and tender seafood. I’ve tried a few versions of lobster salad and this one from Ina is the one I keep going back to because she doesn’t overcomplicate the dressing. I usually serve this for a garden lunch when I want something that feels special but doesn’t keep me in the kitchen all day.
Ina Garten Lobster Potato Salad Recipe Ingredients
- 700g (1 1/2lb) small Yukon Gold potatoes
- 1 tsp sea salt, plus extra for the boiling water
- 350g to 450g (3/4lb to 1lb) cooked lobster meat, cut into 2cm (3/4in) chunks
- 180ml (6fl oz) full-fat mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 60g (2oz) finely diced celery
- 2 tbsp finely chopped red onion
- 2 tbsp chopped fresh dill
- 1/2 tsp freshly ground black pepper
- Fresh lemon wedges to serve
How To Make Ina Garten Lobster Potato Salad Recipe
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water and a big pinch of salt. Bring to a boil on the hob, then turn the heat down and simmer for 15 to 20 minutes until a fork slides into the centre easily.
- Cut the potatoes: Drain the water away and let the potatoes sit for five minutes until they stop steaming. Cut them into bite-sized pieces about 2cm (3/4in) wide, keeping the skins on to help them hold their shape.
- Prepare the dressing: Whisk the mayonnaise, lemon juice, lemon zest, salt, pepper, and fresh dill together in a large bowl. Make sure the zest is spread evenly through the mayo so you don’t get bitter clumps in one bite.
- Toss the potatoes: Add the warm potato pieces to the bowl and gently stir them through the dressing using a flexible spatula. Leave the mixture to sit for 10 minutes at room temperature to let the potatoes soak up the lemon juice.
- Add lobster and vegetables: Mix in the lobster chunks, diced celery, and chopped red onion. Use a folding motion to combine everything so you don’t break the lobster meat or mash the potatoes into a paste.
- Chill and serve: Cover the bowl with clingfilm and refrigerate for at least 30 minutes before eating. Taste a piece of potato before serving and add a pinch more salt if the flavour feels flat after chilling.
Recipe Tips
Season the boiling water heavily. The only time you can truly season the inside of a potato is while it’s cooking, so the water should taste like the sea.
Use warm potatoes for the dressing. Adding the mayonnaise mixture to warm potatoes allows the starch to bind with the fat, which stops the dressing from pooling at the bottom of the bowl.
Buy pre-cooked lobster meat. If you want to save time, ask your fishmonger for picked lobster meat, but make sure it includes both claw and tail pieces for the best texture.
Don’t overcook the potatoes. Check them at the 15-minute mark; if they’re falling apart in the water, they’ll turn to mush when you try to stir in the mayo.
Swap dill for flat-leaf parsley. If you find dill too medicinal, parsley provides a fresh, grassy alternative that still pairs well with the lemon and seafood.
Prepare the celery and onion small. Cut the vegetables into very fine pieces so you get a bit of crunch in every forkful without a single ingredient overpowering the lobster.
What To Serve With Lobster Potato Salad
This salad is quite rich, so it needs sharp or light sides to balance the mayo. Grilled corn on the cob or a simple plate of sliced tomatoes with sea salt works well for a summer spread.
If you want a more substantial meal, serve the salad inside toasted brioche buns or alongside steamed asparagus. A glass of cold white wine helps cut through the weight of the lobster and cream.
How To Store Lobster Potato Salad
Fridge
Keep the salad in an airtight tin in the fridge for up to 2 days. The onion flavour will get stronger the longer it sits, so you might need to add a squeeze of fresh lemon to brighten it up on the second day.
Reheat
Do not reheat this dish. Eating warm mayonnaise is unpleasant and the lobster will become rubbery and tough if it hits a microwave or hob.
Freeze
Do not freeze this recipe. The mayonnaise will split into oil and water when it thaws, and the potatoes will lose their structure and become unpleasantly grainy.
Ina Garten Lobster Potato Salad Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 480 kcal
- Protein: 25g
- Fat: 30g
- Carbohydrates: 26g
- Sugar: 2g
- Sodium: 800mg
Estimated. May vary based on ingredients and preparation.
FAQs
Yes, you can use frozen lobster, but you must thaw it completely in the fridge and pat it dry with kitchen roll to stop the salad from getting watery.
Yukon Gold is best because it has a natural buttery flavour and a waxy texture that doesn’t crumble as much as a floury baking potato.
Yes, you can make it a day in advance, but hold back half the fresh dill and add it just before serving to keep the herb flavour sharp.
Ina Garten Lobster Potato Salad Recipe
Description
Tender gold potatoes and succulent lobster chunks tossed in a zesty lemon and dill mayonnaise dressing.
Ingredients
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes until tender.
- Drain and cut the potatoes into 2cm pieces while still warm.
- Whisk the mayonnaise, lemon juice, zest, and herbs in a large bowl.
- Fold the warm potatoes into the dressing and let sit for 10 minutes.
- Gently stir in the lobster, celery, and onion until combined.
- Chill in the fridge for 30 minutes before serving.
