Ingredients
Two pounds of Yukon Gold potatoes, diced in half inch chunks
Six green onions, sliced
Mayo to taste
1 tbsp olive oil
Salt and pepper to taste
1 tbsp grainy mustard
Leftovers, from a lobster boil - minimum 2 tails, eight knuckles, and if you’re lucky, some claw meat
Preparation
Boil some salted water. Add potatoes and cook for ten minutes - remove and drop in an ice bath to stop the cooking. When cooled, remove from water bath and dry in some paper towels. Add green onions, mayo, olive oil, mustard, lobster and salt and pepper to taste and mix together. Place in the refrigerator to cool.
