| mayonnaise | 2 T |
| yellow onion | 1 T |
| dill pickle | 1 T |
| chives | 2 t |
| capers in vinegar | 1 t |
| lemon juice | 1/2 t |
| Dijon mustard | 1/2 t |
If dried chives are used, allow them to soak in the lemon juice for several minutes. Do not drain the capers. Chop the onion, dill pickle and chives and combine all the ingredients and chill for at least 30 minutes.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 4–8.
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