Tartar Sauce

Name: Tartar Sauce
Yield: Makes about 2 3/4 cups
Ingredients: 2 tablespoons chopped dill pickle; 1 tablespoon chopped onion; 1 tablespoon chopped fresh parsley; 1 1/2 teaspoons chopped green bell pepper; 1 1/2 teaspoons nonpareil capers, drained; 1 teaspoon chopped pitted green olives; 1 small red-skinned potato, boiled until tender and chilled; 1 large egg, hard-cooked and chilled; 2 1/4 cups mayonnaise; 2 teaspoons lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon Old Bay seasoning

By Sandy Ingber

October 25, 2013

This may be more of a rémoulade than a tartar sauce, but we've been making it this way since I came to the Oyster Bar. Has it changed at all since 1974? There's no way for me to know—but I doubt it.

Be sure the hard-cooked egg and potato are cold when you make this.

Recipe notes

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