This recipe came from the Woman's Day Encyclopedia of Cookery, circa the late 60's and despite tasting approximately 9,212 other tartars sauces since then, I still think it's the bomb. There's nothing worse than a restaurant lazily trying to pass off mayo with a little relish stirred into it as tartar sauce when a few more ingredients make such a difference. Whether you use sweet or dill relish probably has to do with your culinary geography...I like dill.
Combine 1 tsp each of prepared mustard, crumbled dried chervil, dried tarragon, and minced parsley with 1 cup mayonnaise (not Miracle Whip, please), 1 TB sweet or dill pickle relish, 1 tsp chopped onions or chives, and a dash of garlic powder.
Chill. Makes about 1 1/4 cups.
