Dilled Lobster, Avocado, and Potato Salad with Horseradish Dressing Lieber
- 2 pounds small white boiling potatoes (about 2 inches in diameter)
- 1 medium onion
- 1 firm-ripe California avocado
- 1 bunch fresh dill
- 3 cups cooked lobster meat (about 1 pound)
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons drained bottled horseradish, or to taste
- 1 tablespoon red-wine vinegar
- 1 bunch watercress
- In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 15 to 20 minutes.
- Drain potatoes in a colander and, while still warm, cut into quarters.
- Transfer potatoes to a large bowl and cool.
- Finely chop onion.
- Halve, pit, and peel avocado and cut into 1/2-inch pieces.
- Chop enough dill leaves to measure 1/2 cup.
- Cut lobster into 1/2-inch pieces and add to potatoes with onion, avocado, and dill.
- In a small bowl whisk together mayonnaise, sour cream, horseradish, vinegar, and salt and pepper to taste and pour over salad.
- Gently toss salad until combined well and season with salt and pepper.
- Chill salad, covered, at least 1 hour and up to 1 day.
white boiling potatoes, onion, avocado, dill, lobster, mayonnaise, sour cream, horseradish, redwine vinegar, watercress
Taken from www.epicurious.com/recipes/food/views/dilled-lobster-avocado-and-potato-salad-with-horseradish-dressing-lieber-15271 (may not work)