There is “tartar sauce” and then there is green tartar sauce. It is much more lively in both color and flavor and goes especially well with a number of salmon dishes and grilled ahi burgers. Full of fresh herbs, tangy cornichons and capers, it is a world apart from your ordinary tartar sauce. I cannot remember where I found this recipe after an internet search. In any case, it’s been a staple in our home for years. 
After quickly chopping up the herbs, cornichons and shallot, everything goes into the food processor for a quick whirl.
Green Tartar Sauce
Makes about 3/4 cup
Ingredients
1/4 cup chopped cornichons
2 1/2 tablespoons rinsed and chopped capers
1 small shallot, chopped
1/2 cup mayonnaise (I use low fat)
1 teaspoon Dijon
1 1/2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 teaspoon lemon juice
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
Preparation
Coarsely chop the cornichons, capers and shallot. Place in a food processor (I use the small bowl of my KitchenAid) and pulse a few times just to combine. Add mayonnaise, mustard, herbs, lemon juice, and pepper and process for about 6 seconds to blend well. Scrape down the sides of the work bowl and pulse a few more times. Open the pour spout and with the motor running, slowly drizzle in the olive oil. Transfer the tartar sauce to an air-tight container and refrigerate until ready to use.
***The recipe suggests making the tartar sauce 24 hours in advance to allow the flavors to develop. I usually forget to do this and make it the same day I plan to use it and it still tastes great.