I found an interesting recipe for Roquefort popovers and wanted to serve along side of filet mignon and grilled lobster tail, with potatoes and salad. Should I leave out the potatoes?
I personally would skip the potatoes. Though bread is a standard accompaniment for meals, unless the bread is interesting I fail to see the point. So if you do have an interesting bread, skip the other starchy parts of the dish as unnecessary.
If you're gonna have two forms of protein, might as well go whole hog on the starch as well. Symmetry, you know? Though in that case, I'd think about adding a cooked vegetable in addition to the (presumably uncooked) salad.
I think it depends on the rest of your menu. If it is a rich menu with a lot of courses, maybe it is wise to leave out the potatoes for that reason.