Tangy (Not Sweet) Tartar Sauce

Tangy (Not Sweet) Tartar Sauce

36 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    1 h 10 m
Recipe by  SKANDREWS

“This the tartar sauce my mom made growing up, no sweet relish here! The pickle juice replaces lemon juice for acidity and tang. So simple and worth the little bit of time. (I don't like sweet pickles in my potato salad either!)”

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Adjust Servings

Original recipe yields 1 1/2 cups



  1. Stir the mayonnaise, onion, pickle, and pickle juice together in a bowl. Season with salt, black pepper, and celery salt to taste. Cover, and refrigerate for 1 hour before serving.

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Reviews (36)

Rate This Recipe


Right on, SKANDREWS! The tartar sauce of my youth, in WA state, was NEVER a sweet-pickle sauce- it was always dilly. This is almost exactly the same recipe I use- will try it your way soon! Thanks so much for sticking up for the "savory" side! :o)



I mostly followed this, but used dill relish (lazy!) and a touch of regular relish. Added the dill juice plus lots of pepper and some seasoning salt. I was trying really hard not to eat it as chip dip! Very, very good!



I love this sauce! It's just perfect the way is. I grew up in Delaware, and the tartar was always tangy with dill pickle in it. Thanks for bringing back the past :)

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Amount Per Serving (12 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 1 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 202 mg
  • 8%

Based on a 2,000 calorie diet



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Tarragon Tartar Sauce


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Healthy Tartar Sauce