Summer Lobster, Corn & Potato Salad

Serve this show-stopping lobster potato salad at your next picnic, BBQ, or summer gathering. The bold vinaigrette features our award-winning Arbequina Extra Virgin Olive Oil, Champagne vinegar, and Annapolis Seasoning Blend, combined with whole grain mustard, horseradish, and honey. The buttery olive oil balances the tangy vinegar and sweet-savory spices, perfectly complementing tender baby potatoes, succulent lobster, and fresh summer vegetables.

Ingredients (Serves 6): 

Vinaigrette: 

1 teaspoon whole grain mustard 

1 teaspoon prepared horseradish 

2 teaspoons honey 

4 tablespoons Arbequina Extra Virgin Olive Oil 

2 tablespoons Champagne Wine Vinegar 

½ teaspoon Annapolis Seasoning Blend 

1 pound baby potatoes 

2 teaspoons Fleur de Sel 

Salad:

1 pound baby potatoes 

2 teaspoons Fleur de Sel 

4 cups leafy salad greens 

½ cup leafy celery tops 

1 pound cooked lobster meat, cut into bite-sized pieces 

½ bunch asparagus, blanched 

2 each corn on the cob, blanched and quartered 

1 cup cherry tomatoes 

¼ cup red onion, peeled and thinly sliced 

1 teaspoon fresh chives, chopped 

1 teaspoon fresh parsley, chopped 

Directions:

Boil baby potatoes in salted water for 20 minutes or until tender. Drain and rinse under cold water to cool completely; set aside.

In a large bowl, whisk together mustard, horseradish, honey, olive oil, vinegar, and your favorite seasoning blend to make the vinaigrette.

Add cooled potatoes to the vinaigrette and toss gently to coat.

On a serving platter, layer salad greens and celery tops. Top with dressed potatoes, lobster meat, asparagus, corn, cherry tomatoes, and red onion. Drizzle with remaining vinaigrette and garnish with chopped chives and parsley. Serve chilled.