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Connecting Albert County

Recipes

No Mayo Lobster Potato Salad

25/9/2021

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Ingredients

Salad:
2 lbs peeled potatoes cut into 3/4-inch cubes
1/2 cup cucumber, peeled, deseeded and finely sliced
1/4 cup red onion, finely diced
1/2 cup celery, finely diced

Greek Yoghurt Dressing:
1 cup Greek yoghurt
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp Dijon mustard
2 tsp honey
1 tbsp white wine vinegar
1 garlic clove, minced
1/4 cup fresh cut chives
1 tsp sea salt
Cracked pepper to taste

1 -2 boiled lobsters 

Directions

Bring a large pot of salted water to a boil. Add potatoes, bring the water back to a boil and cook the potatoes for about 5-6 minutes or until fork-tender.

Meanwhile, chop the veggies and make the dressing. Combine all the dressing ingredients in a bowl and set aside.

Drain the potatoes then place in a large bowl. While potatoes are still warm, pour the dressing and very gently toss to coat all the potatoes. Set aside to cool.

Once the potatoes have cooled, add the celery, cucumber and red onion.

Roughly cut up cooled, shelled lobster into chunks and add to the bowl. Toss gently and combine.

Cover and set aside in the fridge for a few hours to let the flavours develop. Taste and add salt and pepper to taste, add fresh herbs like dill or parsley. 


From the kitchen of Angela MacDougall
Article: 
It’s Lobster Season in Albert County!
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    Connecting Albert County's Guide to Healthy Eating

    Connecting Albert County is grateful for a Community Food Action grant from the Government of New Brunswick enabling us to publish articles on healthy eating using local ingredients.

    We invite readers to share their stories, tips and recipes; please send these to info@ConnectingAlbertCounty.org.

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  • Home
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      • Recipe Collection
    • Culture & Heritage
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    • Donate
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    • Job Posting Submission Form
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