From: Chef David Knickrehm, Blue Ribbon Bistro, Meridian, ID. Yield: 19 5-oz. servings. 20 leftover baked Idaho potatoes 5 stalks celery, diced 8 eggs, hard-boiled, peeled and chopped to taste, salt and pepper ⅓ cup minced garlic 7 cups tartar sauce 1½ brown sugar 1 cup Dijon mustard 1½ cups stone-ground mustard ¼ cup liquid smoke 1 bunch scallions, chopped Dice potatoes. Combine all ingredients. Allow to sit refrigerated overnight to allow flavors to mingle.

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