Best Grilled Fingerling Potato Salad With Lobster And Watercress Recipes

Saffron Lobster Salad on Grilled Fingerlings image

Provided by Bobby Flay | Bio & Top Recipes

Time 47m

Yield 6 appetizer servings

Number Of Ingredients 12

1/4 cup red wine vinegar
1 large pinch saffron threads
1 tablespoon honey
1 cup best-quality mayonnaise
2 cloves finely chopped garlic
Salt and freshly ground pepper
1 1/2 cups diced cooked lobster meat (see Cook's Note below)
1 large stalk celery, finely diced
1/2 small red onion, finely diced
3 tablespoons finely chopped fresh chives
12 fingerling potatoes, par-boiled and sliced in half lengthwise
3 tablespoons canola oil

Steps:

Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe.
Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes.
In a medium bowl, combine the lobster, celery, onion, and chives, and stir together. Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste.
Preheat the grill to medium-high. Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes. Remove potatoes from the grill and place a small dollop of lobster salad on each potato.

Lobster & Potato Salad image

Provided by Ina Garten

Categories main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-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 (1/4-inch) diced celery
1/2 cup (1/4-inch) diced red onion
1 1/2 pounds cooked lobster meat, 1-inch-diced
1 lemon
3 tablespoons coarsely chopped fresh tarragon

Steps:

Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

Grilled Fingerling Potato Salad with Feta, Green Beans and Olives image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

8 ounces haricot vert, trimmed
12 fingerling potatoes
1 tablespoon kosher salt
6 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon clover honey
Salt and freshly ground black pepper
1 cup extra-virgin Greek olive oil, plus more for drizzling
Canola oil, for grilling
8 ounces feta, crumbled
1/2 cup pitted kalamata olives
2 tablespoons lightly chopped fresh oregano
Fresh parsley leaves, for garnish

Steps:

Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.