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Categories:
white boiling potatoes onion avocado dill lobster mayonnaise sour cream horseradish red wine vinegar watercress
Viewed: 113 - Published at: 2 years agoIngredients
- 2 pounds small white boiling potatoes (about 2 inches in diameter)
- 1 medium onion
- 1 firm-ripe California avocado
- 1 bunch fresh dill
- 3 cups cooked lobster meat (about 1 pound)
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons drained bottled horseradish, or to taste
- 1 tablespoon red-wine vinegar
- 1 bunch watercress
Method
- In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 15 to 20 minutes.
- Drain potatoes in a colander and, while still warm, cut into quarters.
- Transfer potatoes to a large bowl and cool.
- Finely chop onion.
- Halve, pit, and peel avocado and cut into 1/2-inch pieces.
- Chop enough dill leaves to measure 1/2 cup.
- Cut lobster into 1/2-inch pieces and add to potatoes with onion, avocado, and dill.
- In a small bowl whisk together mayonnaise, sour cream, horseradish, vinegar, and salt and pepper to taste and pour over salad.
- Gently toss salad until combined well and season with salt and pepper.
- Chill salad, covered, at least 1 hour and up to 1 day.
