Food Network: Lobster Claw and Potato Salad with Horseradish-Mustard Dressing

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Lobster Claw and Potato Salad with Horseradish-Mustard Dressing
Recipe courtesy Bobby Flay

Ingredients
5 pounds Yukon gold potatoes
16 lobster claws, steamed and meat coarsely chopped
1 1/2 cups good-quality prepared mayonnaise
1/4 cup whole-grain mustard
1/4 cup prepared horseradish, drained
1/4 cup white wine vinegar
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
8 scallions, thinly sliced, white and green part
2 tablespoons chopped fresh tarragon leaves

Instructions
Place potatoes in a large pot of salted cold water.
Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but
varies based on size of potatoes. Drain, let cool slightly, and cut into 1/2-inch
dice. Combine the potatoes and lobster in a large bowl.

Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a
medium bowl and season with salt and pepper. Add the mayonnaise mixture to the
potato-lobster mixture and stir gently until combined. Fold in the scallions and
tarragon and re-season with salt and pepper, to taste. Serve immediately.