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
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!