Print

Ina Garten Lobster Potato Salad

Ina Garten Lobster Potato Salad
Print Recipe
Print Recipe

Ina Garten’s Lobster Potato Salad blends perfectly cooked potatoes with tender chunks of fresh lobster, all tossed in a creamy, tangy dressing made from mayonnaise, lemon juice, and fresh herbs. With added crunch from celery and seasoning that balances richness with brightness, it’s both refined and familiar—a true upgrade to the classic picnic dish.

Ingredients

Scale

  • 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

Instructions

Cook the potatoes

Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until fork-tender. Drain and let cool slightly.

Cut the potatoes

Once cool enough to handle, cut the potatoes into bite-sized pieces. Leave the skins on for extra texture, or peel if preferred.

Prepare the dressing

In a large mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, salt, pepper, and chopped herbs.

Assemble the salad

Add the warm potatoes to the dressing and gently toss to coat. Let them absorb the flavors for a few minutes.

Add lobster and vegetables

Fold in the lobster meat, celery, and red onion. Stir gently to combine without breaking up the lobster.

Chill and serve

Cover and refrigerate for at least 30 minutes. Taste and adjust seasoning before serving. Garnish with more herbs or lemon wedges if desired.

Find it online: https://inagartencooks.com/ina-garten-lobster-potato-salad/