Lobster Potato Salad

• 1 1/2 pounds medium fingerling potatoes, scrubbed
• Kosher salt
• 3/4 cup mayonnaise
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons prepared horseradish, drained
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Freshly ground black pepper
• 1 pound cooked fresh lobster meat, coarsely chopped
• 2 tablespoons finely chopped fresh tarragon
• 1/4 cup chopped fresh flat-leaf parsley

1. Put the potatoes in a large pot and add enough cold water to cover.
2. Add 1 tablespoon salt and bring to a boil over high heat.
3. Cook until the potatoes are tender when pierced with a knife, 12 to 15 minutes.
4. Drain well, let cool slightly, and then cut crosswise into 1/4-inch-thick slices.
5. Put the potatoes in a large bowl and cover with aluminum foil to keep them warm while you prepare the dressing.
6. Whisk together the mayonnaise, vinegar, lemon juice, horseradish, mustards, and honey in a small bowl and season with salt and pepper.
7. Pour over the potatoes, add the lobster, tarragon, and parsley, and fold gently to combine.
8. Season with salt and pepper.
9. The salad can be refrigerated for up to 8 hours.
10. It is best served at room temperature.

fingerling potatoes, kosher salt, mayonnaise, red wine vinegar, lemon juice, horseradish, whole grain mustard, mustard, honey, freshly ground black pepper, lobster, tarragon, parsley

Taken from www.epicurious.com/recipes/food/views/lobster-potato-salad-382794 (may not work)