- 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.