This recipe, originally from COOK'S ILLUSTRATED magazine (Sept 2008), is excellent.
This was a kicked up version of my regular tarter sauce. I thought the capers were well used. The piquant flavor paired well with baked fish & slaw. Made for Pick A Chef Spring 2011.
This is a delicious tartar sauce. I recommend making it a day in advance to allow the flavors to blend. Thanks for posting!