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.
Recipe information
Yield
Makes about 2 3/4 cups
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
