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Potato Salad: 5 Ounce Portion

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Recipe courtesy of David Knickrehm, Chef, Bella Aquila, Eagle, ID

Ingredients

• 20 each Leftover baked potatoes
• 5 stalks celery diced
• 8 eggs hard-boiled, peeled and chopped
• To taste Salt and pepper
• 1/3 cups minced garlic
• 7 cups Tartar sauce
• 1 1/2 cups Brown sugar
• 1 cup Dijon
• 1 1/2 cups Stone Ground Mustard
• 1/4 cups liquid smoke
• 1 bunch scallions chopped

Directions

1. Dice potatoes.
2. Combine all ingredients.
3. Allow to sit refrigerated overnight to allow flavors to mingle.