Combine all ingredients in a bowl and stir.
Refrigerate at least an hour; the sauce can be made a day in advance.
Best used within three days.
2 cups mayonnaise
1 small red pepper, diced small
1 small green pepper, diced small
1 stalk celery, diced small
1 Tbsp. capers, chopped
2 Tbsp. dill pickles, chopped
2 Tbsp. parsley, chopped
2 oranges, supremed and zested (reserve juice)
2 Tbsp. chives, chopped
1 Tbsp. lemon juice
Salt and pepper to taste
1 small red pepper, diced small
1 small green pepper, diced small
1 stalk celery, diced small
1 Tbsp. capers, chopped
2 Tbsp. dill pickles, chopped
2 Tbsp. parsley, chopped
2 oranges, supremed and zested (reserve juice)
2 Tbsp. chives, chopped
1 Tbsp. lemon juice
Salt and pepper to taste
This article appears in Aug 1-31, 2010.