Decadent potato salad

 
                           Decadent Potato Salad
 
 Recipe By     : L. Fulton
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Corn                             Potatoes
                 Salads                           Buffet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           rice vingegar
      1/4  cup           virgin olive oil
    8                    scallions -- thinly sliced
                         salt and pepper to taste
    1      lb.           red potatoes -- cubed
    2      cups          fresh corn kernels
    2                    sweet red peppers -- roasted & diced
    1      lb.           lobster meat -- cut into pieces
                         chives -- * for garnish
 
 1.  Whisk together vinegar, oil scallions, salt and pepper; set aside.
 2.  Bring a pot of salted water to a boil and cook potatoes until just
 tender, about 8 minutes - do not over cook. 
 3.  Remove potatoes from water, drain and rinse to stop cooking - do not
 discard cooking water.
 4.  Blanch the corn kernels in the same salted water until it returns to
 a boil; drain.
 5.  Add corn, lobster and roasted red peppers to potato cubes, toss with
 dressing.
 6.  Sprinkle with chopped chives if desired.
 
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 NOTES : Serve this as an appetizer in the summer with fresh fish as the
 entree or use as an elegant buffet item when you need soemthing out of
 the ordinary.