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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mark Tarbell, (c) Barmouche, 2000
Your favorite shows, personalities, and exclusive originals. All in one place.