3/4 cup mayonnaise
1/3 cup small dice pickled squash
2 tablespoons minced pickled onion (from the squash jar)
3 tablespoons fresh parsley
1 tablespoon minced fresh dill
3 tablespoons minced cubanelle pepper
1/4 teaspoon smoked paprika
1/2 teaspoon ground mustard
1/8 teaspoon celery seed
Stir together all ingredients. Cover and refrigerate 1 hour prior to serving.
I’ve been really into sauces this year for some reason. This one I created to use up some of the pickled squash that was taking up too much room in my fridge. It is sort of like a fancier tartar sauce; serve it on fried catfish, crawfish cakes or crab cakes. I even liked to dip fries in it.