from the kitchen of Chef Chris
25 servings
| Amount | Unit | Ingredients | |
| 6 | Red-skinned potatoes | ||
| 4 | stalks | Celery | |
| 1 | C | Shredded carrots | |
| 3 | C | Mayo (or until creamy) | |
| 3 | oz | Dijon mustard | |
| 3 | oz | Dill (fresh or dry) | |
| 3 | oz | Pickle juice | |
| 2 | Tbsp | Garlic powder | |
| 2 | Tbsp | Onion powder | |
| Salt and pepper to taste | |||
| 8 | oz | Dill pickles (chopped) | |
| 1 | C | Chopped bacon |
- Quarter the red potatoes large ones cut in eights. Place in perforated pan and steam for about 25 minutes or until cooked through but not mushy. Once cooked cool down, once cooled too at least 40 degrees mix remaining ingredients and fold gently, not to mash the potatoes. Taste and adjust accordingly.
 | Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” |