TARTAR SAUCE
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.
Provided by Sandy Ingber
Yield Makes about 2 3/4 cups
Number Of Ingredients 12
Steps:
- Put the pickle, onion, parsley, bell pepper, capers, and olives into the bowl of a food processor. Pulse, scraping the bowl a couple of times, to make a 1/8-inch dice. Transfer to a mixing bowl.
- Peel the potato, chop it coarsely, and measure out ⅓ cup, packing it into the cup. Peel and coarsely chop the egg. Put both into the food processor and pulse, scraping the bowl a couple of times, until finely chopped but not minced. Scrape into the bowl with the pickle mixture.
- Add the mayonnaise, lemon juice, mustard, and Old Bay. Whisk or stir until well combined. Transfer to a covered container and refrigerate until needed. It will keep for about 1 week.
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