Hello all! This will be my first posting of a recipe here. So, I decided to pick something that was quick and easy, something you could make in a pinch for a nice spring picnic or a summer get-together. I used to eat this back before I developed my allergy to shellfish, so I know how delicious it is. I truly miss eating this thing. Anyway, it's two recipes rolled into one, and I recieved these while working at the Kennebunkport Inn in Kennebunkport, Maine. Enjoy!

For Potato Salad (makes 16 servings):

50 red "B" potatoes (or as they are known in the general public, small redskins)
1/4 c extra vigin olive oil
Salt and Pepper to taste
2/3 cup mayonnaise
fresh dill weed to taste, chopped fine

1) Preheat oven to 350°F.
2) Quarter potatoes, toss in EVOO, salt and pepper. Spread evenly on sheet pan and roast in oven until done, about 15-20 minutes.
3) Cool.
4) When cooled, toss in mayo, dill, salt and pepper. Refrigerate until ready to eat.

For Lobster Roll (makes 1 serving):

2 each lobster tails and claws, cooked and chunked
2 Tbsp. Mayonnaise
Dried herbs to taste (the "Italian Seasoning" is fine - thyme, oregano, etc.)
Salt and Pepper to taste
1 dinner roll, sliced in half lenghtwise and lightly toasted

Blend all together, and pack into roll. Serve with lettuce, onion and tomato.

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