Ingredients

• 2 tablespoons chopped dill pickle
• 1 tablespoon chopped onion
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons chopped green bell pepper
• 1 1/2 teaspoons nonpareil capers, drained
• 1 teaspoon chopped pitted green olives
• 1 small red-skinned potato, boiled until tender and chilled
• 1 large egg, hard-cooked and chilled
• 2 1/4 cups mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Old Bay seasoning

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Instructions

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.
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.
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.