Grilled fingerling potato salad with lobster and watercress

  • Preparation Time20 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyEasy
2 tbsps dijon mustard
1 heaped tbsp whole-grain mustard
1 tbsp honey
3 tbsps white wine vinegar
Salt and freshly ground black pepper
125ml extra-virgin olive oil
2 tbsps fresh coriander, chopped
15 fingerling potatoes, parboiled in salted water and drained
Rapeseed oil
2 (250g) lobster tails, parboiled, grilled and flesh coarsely chopped
1 bunch watercress, coarsely chopped
For the dressing:
1) Whisk together the mustards, honey, vinegar and salt and pepper in a large bowl. Slowly whisk in the olive oil until emulsified and stir in the fresh coriander. Let sit at room temperature until ready to use.

For the grilled fingerling potato salad with lobster and watercress:
1) Heat griddle to medium. Brush potatoes with rapeseed oil and season with salt and pepper, to taste.

2) Griddle until lightly golden brown on both sides and just cooked through, about 2 minutes per side. Add the warm potatoes to the dressing, and toss to coat. Add the lobster and the watercress, season with salt and pepper and toss to combine. Transfer to a platter and serve.

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