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Idaho Potato Salad

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.