This is basically my mother's recipe (like most of my recipes it is more of a "not recipe") which I've made with many variations over the years. It ascended to the next level recently when I added lemon rind. The perhaps eccentric feature of her recipe is the sprinkle of fortified wine on the potatoes at the beginning; the other ingredients are more standard. I like to lighten the mayo with yogurt but you can use all mayo as my mother did. You can switch other of the suggested ingredients in or out if you don't like them or don't have them on hand, but for the principle kick keep the vermouth, the sweet pepper relish, and the lemon.

Share: