YIELD: 19 5-oz. portions 20 leftover baked potatoes 5 stalks of celery, diced8 eggs, hard boiled, peeled and chopped salt and pepper to taste⅓ cuo minced garlic7 cups tartar sauce1½ cups brown sugar 1 cup Dijon1½ cups stone ground mustard¼ cup liquid smoke1 bunch scallions, chopped 1. Dice potatoes. 2. Combine all ingredients. 3. Allow to sit refrigerated overnight to allow flavors to mingle.Recipe and photo: Idaho Potato Commission. Recipe created by Chef David KnickrehmBlue Ribbon ...

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