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
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