Barefoot Contessa | Lobster & Potato Salad | Recipes

Ingredients

• 1½ pounds unpeeled small Yukon Gold potatoes (1½-inch diameter)
• Kosher salt
• 3 tablespoons Champagne or white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1 extra-large egg yolk, at room temperature (optional)
• Freshly ground black pepper
• 1/2 cup good olive oil
• 1/4 cup dry white wine
• 3 tablespoons drained capers
• 1 cup thinly sliced scallions (6 to 8 scallions)
• 1/2 cup (¼-inch) diced celery
• 1/2 cup (¼-inch) diced red onion
• 1½ pounds cooked lobster meat, 1-inch-diced
• 1 lemon
• 3 tablespoons coarsely chopped fresh tarragon