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.
