Lobster Claw and Potato Salad with Horseradish-Mustard Dressing

• 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

1. Place potatoes in a large pot of salted cold water.
2. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes.
3. Drain, let cool slightly, and cut into 1/2-inch dice.
4. Combine the potatoes and lobster in a large bowl.
5. Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a medium bowl and season with salt and pepper.
6. Add the mayonnaise mixture to the potato-lobster mixture and stir gently until combined.
7. Fold in the scallions and tarragon and re-season with salt and pepper, to taste.
8. Serve immediately.

gold potatoes, lobster, good, wholegrain mustard, horseradish, white wine vinegar, garlic, salt, scallions, tarragon

Taken from www.foodnetwork.com/recipes/bobby-flay/lobster-claw-and-potato-salad-with-horseradish-mustard-dressing-recipe.html (may not work)