Barmouche's Potato Salad
- 2 pounds red bliss potatoes, quartered and boiled until tender
- 3 cups mayonnaise
- 1 white onion, minced
- 1/2 pound celery, minced
- 4 tablespoons Dijon mustard
- 4 tablespoons sweet pickle relish
- 2 tablespoons white wine vinegar
- Salt and white pepper
In a large bowl, thoroughly combine all ingredients. Season, to taste, with salt and pepper.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Mark Tarbell, (c) Barmouche, 2000